Mum's Meat and Potato Pie

By Addie

Ingredients

• 1 lb. stew beef
• 1/4 cup all-purpose flour, seasoned with cracked black pepper
• 2 tablespoons olive oil
• 4 cups beef broth/stock
• 1 large onion, divided, half chopped into big chunks, the other half just chopped
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• ..........................................
• 1 rutabaga peeled and cut into bite-size chunks
• 4 carrots, sliced
• 4 large potatoes, peeled and cut into bite-size chunks
• 1 refrigerated pie crust (or make your own if you prefer)
• 1 egg, beaten
• 1 tablespoon corn starch
• 2 tablespoons cold water

Preparation

Step 1

1. Put flour in a Ziplock bag, season with cracked pepper, add the beef stew meat and toss until coated.

2. In a large soup pot, or Dutch oven heat olive oil over a medium-high heat. Add the flour coated beef to the pan, season with more black pepper, and sauté until lightly browned. Add the large chunks of onion (reserve the smaller pieces to go in with the veggies) and sauté for a further minute or so. Add the beef broth/stock to the pan, and bring to boil. Add Worcestershire sauce, bay leaves then reduce heat and simmer covered for 1 hour.

3. After 1 hour, throw all remaining veggies into the pan. Return to boil, reduce heat, and simmer covered for about 30 minutes.
Using a slotted spoon transfer meat and veggies to a pie dish. Get all the meat out but you will have some veggies left over, you can serve these as a side dish to the pie. Allow filling to cool for about 20 minutes before topping with the pie crust. Meanwhile pre-heat oven to 400°F.

4. Add crust to pie, brush with beaten egg, cut a couple of slits in the top to allow steam to escape, and bake for 35-40 minutes or until crust is golden brown.

5. About 15 minutes before pie is ready re-heat stock and vegetables. For a thicker gravy mix 1 tablespoon of cornstarch with a little water and add to stock. Serve the veggies and gravy with the pie.