Beef Pot Pie

Recipe by: Elizabeth Powell, modified by the O’Connor clan

Servings: 4

Amount	Ingredient	Prep Notes
1 pound	stew meat	cut in small chunks
1 tablespoon	oil
1	onion	chopped, or 1 teaspoon powdered onion
2 cloves	garlic	minced, or 1 teaspoon garlic powder
pinch	pepper
1 tablespoon	brown sugar
2 tablespoons	soy sauce
2 cups	beef stock
2-3	potatoes	cubed
2-4	carrots	sliced
1 can	petite diced tomatoes
1 tablespoon	cornstarch

brown meat in oil over high heat; add onion and garlic, saute until limp
add pepper, brown sugar, soy sauce, and beef stock; bring to boil
reduce heat, cover, and simmer until meat is tender, about 1 hour (stir every 15-20 minutes, adding water as necessary to maintain about 1.5 cups liquid)
add potatoes, carrots, and tomatoes (if using cast iron pan, wait to add the tomatoes until right before adding the crust on top); continue to simmer for another 20 minutes
preheat oven to 450
dissolve cornstarch in 1/3 cup water; bring meat and veggies to boil then add cornstarch mixture, stirring constantly
pour mixture into pie pan and top with savory pie crust, cutting slits in top.
bake at 450 for 20-30 minutes or until golden brown