Ingredient List
- 2 (9-inch) prepared pie shells
- 1 lb cubed sirloin steak
- 14 oz can of beef stock
- 3 whole carrots, cut into pieces
- 3 medium potatoes, cut into cubes
- 1 cup thawed frozen green peas
- 3 tbsp corn starch
- 1/3 cup cold water
- salt and black pepper, to taste
| Preparation Time | 30-45 minutes |
| Cooking Time | 135-180 minutes |
| Total Time | 165-225 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Heat a saucepan over medium heat. Brown meat on all sides, add water to nearly cover, and bring to boil. Reduce heat and simmer 2-3 hours until meat is tender. Transfer to mixing bowl, shred, and season with salt and pepper.
- In a 2-quart saucepan, heat beef broth over medium heat. Add carrots and potatoes; cook 15-20 minutes until almost tender. Meanwhile, preheat oven to 350°F (175°C).
- Transfer cooked vegetables to the bowl with beef, reserving cooking liquid. Add peas and mix well to create filling.
- Dissolve cornstarch in 1/3 cup water. Add to reserved broth, stirring constantly. Simmer 5 minutes until thickened to gravy consistency.
- Line 9-inch pie plate with bottom crust. Add beef-vegetable mixture, pour gravy over top, and cover with second crust. Seal edges and cut steam vents.
- Bake 25 minutes until crust is golden brown. Cool 5 minutes before serving.
