Venison or Beef Pot Pie

By oldbklady

Ingredients

• 1 pound venison or beef, cut into pea-sized cubes
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup each, fresh or frozen: carrots, corn, green beans, peas,
• 1/3 cup flour
• salt and pepper to taste
• marjoram and thyme to taste (1 teaspoon each)
• 2 teaspoons Worcestershire sauce (to taste)
• 1 double pie pastry

Preparation

Step 1

Place large sauté pan over low heat. Add oil and allow to heat. Add onion and garlic, stirring until translucent. Add meat. Stir occasionally until cooked through .Add beef broth and bring to a low boil. Add vegetables, cook them through. In a small saucepan or dish, take 1/2 cup of broth from pan. Add flour and spices to it, and blend. Add that mixture back into the sauce pan, stirring well. Add Worcestershire sauce. Simmer on low for 30 minutes, stirring often. Heat oven to 350 degrees Fahrenheit. Place lower crust in pie pan. Fill with mixture. Cover the pie with top crust. Cut the excess edges (leave about 1 inch hanging over the edge). Flute the edges or press with a fork to seal. Finally, slit the top crust with a knife to vent. You can also cut a design into the crust. Bake the pie for about twenty minutes or until heated through.