Beef Pot Pie

Ingredients

• •1 lb (450 g) beef chuck, cut into 1-inch cubes
• •2 tbsp olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •2 medium carrots, diced
• •2 stalks celery, diced
• •1 cup mushrooms, sliced
• •2 tbsp tomato paste
• •1 cup beef broth
• •2 tsp Worcestershire sauce
• •1 tsp dried thyme
• •1 tsp dried rosemary
• •salt and pepper to taste
• •3 tbsp cornstarch
• •1 tbsp water
• •1 package (9 oz) gluten-free pie crust (or homemade if preferred)
• •1 egg (for egg wash)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

3. 3

   In the same skillet, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.

4. 4

   Add the mushrooms, tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper to the skillet. Stir to combine and bring to a simmer.

5. 5

   Reduce heat and let it cook for about 20 minutes. Mix cornstarch with water to form a slurry, then stir it into the stew to thicken. Cook for another 5 minutes.

6. 6

   Roll out the gluten-free pie crust and place it in a pie dish. Pour the beef stew mixture into the crust.

7. 7

   Cover with another layer of crust or crimp the edges. Cut slits in the top for steam to escape and brush with beaten egg.

8. 8

   Bake in the preheated oven for 30-35 minutes or until golden brown. Remove and let it cool for a few minutes before serving.