Made with ground beef, it’s easier than stewing meat and then putting into a pie. Also good eaten cold.
| 1 | lb very lean ground beef |
| 1 | medium to large onion, chopped |
| 1 | large stalk celery, chopped |
| 1 | large carrot, shredded |
| 3 | TBSP flour |
| ½ - 1 | cup beef stock or potato water |
| ½ | tsp salt ¼ tsp pepper |
| ½ | tsp either thyme, sage, or savory |
| double 9" pie crust |
In a large fry pan cook beef until no longer pink, drain fat.
Add in onions and cook for 2-3 minutes. Add celery and carrot and cook for a further 4-5 minutes.
Sprinkle with the flour and mix well. Continue to cook til some browning appears. Gradually add in water/stock until it is the consistancy of mashed potatoes. Add in seasoning and keep simmering for about 7 minutes until it is no longer thickening, adding more stock if required.
Cool slightly while you get the pie crusts ready.
Have the oven hot at 440 F . Put the mixture into the pie shell and put the top crust on. Bake for 10 minutes then reduce heat to 400F and bake til golden on top. About 20 minutes.