Beef Pot Pie

1 pound sirloin steak, cubed
salt and pepper to taste
1 (14 oz) can beef broth or beef consume depending on preference
3 large carrots, cubed
3 potatoes, cubed
1 cup frozen green peas, thawed
3 Tbs cornstarch
1/3 cup water
2 (9") refrigerator pie crust. (I use homemade vinegar pie crust recipe instead of store bought)

In a saucepan over medium high heat, brown the pieces of meat in small amount of oil on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.
In a 2 quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes). When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef. Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.
Line a 9" pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.
Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

Variation idea: I use left over roast from Sunday dinner instead of using the sirloin steak and it works great. I always use homemade pie crust though!

1 pound sirloin steak, cubed
salt and pepper to taste
1 (14 oz) can beef broth or beef consume depending on preference
3 large carrots, cubed
3 potatoes, cubed
1 cup frozen green peas, thawed
3 Tbs cornstarch
1/3 cup water
2 (9") refrigerator pie crust. (I use homemade vinegar pie crust recipe instead of store bought)

In a saucepan over medium high heat, brown the pieces of meat in small amount of oil on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.
In a 2 quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes). When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef. Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.
Line a 9" pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.
Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

Variation idea: I use left over roast from Sunday dinner instead of using the sirloin steak and it works great. I always use homemade pie crust though!