Description
A recipe for St. Pat's Beef Pot Pie

Ingredients

• 1-1/2 pounds boneless beef chuck top blade steak or
  
• 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
  
• 1 package (8 ounces) cremini mushrooms, sliced
  
• 1-1/2 cups frozen crinkle cut carrots
  
• 1-1/2 cups frozen peas
  
• 2 teaspoons chopped fresh thyme, divided
  
• 1 teaspoon minced garlic, divided
  
• Salt and pepper
  
• 3 tablespoons cornstarch
  
• 1 can (13-3/4 to 14-1/4 ounces) ready-to-serve beef broth
  
• 1 refrigerated pie crust (1/2 of a 15-ounce package)

Preparation
Total preparation and cooking time: 35 minutes

1. Heat oven to 425°F. Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.

2. In same skillet, add 1/2 of beef; cook 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.

3. Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to skillet; stir to combine.

4. Place beef mixture in 2-inch-deep pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of pie crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 425°F oven 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

Nutrition
no information available

Serves
Makes 6 servings.

Variations
Cook's Tip: For a richer-flavored sauce, remove skillet from stovetop and add 1/4 cup Irish whiskey to skillet. Return skillet to heat; add the beef broth mixture. Cook and stir about 1 to 2 minutes or until any browned bits on bottom of skillet are dissolved.