BEEF AND POTATO PIE

 

INGREDIENTS

• 2 teaspoons vegetable oil
• 3 cloves garlic, minced
• 8 ounces ground beef
• 1 medium onion, chopped 
• 2 ribs celery, thinly sliced
• 2 carrots, chopped 
• 1 russet potato, thinly sliced
• salt to taste
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon unsalted butter, melted

 

DIRECTION 

• Preheat the oven to 375 ºF. In a skillet warm oil on the medium-high heat.

• Add garlic in it and sauté for 1 minute.

• Now add beef in it and cook until it’s no longer pink which may take about 4 to 5 minutes.

• Add carrots, celery and onion in it and sauté for 5 minutes.

• In another pot, put the potato slices and cover it with the slated water.

• Heat the pot until it comes to boil.

• Once it starts boiling, cook for 2 to 3 minutes until they are soften. Then drain them.

• Add salt in the material than is being cooked in the skillet and sauté for another 1 minute.

• Now add the broth and Worcestershire sauce in it. Cook until the sauce thickens.

• Transfer the material in a 9 inch pie pan and cover it with the potato slices.

• Brush the pie with the butter and sprinkle salt over it.

• Bake the pie for 30 minutes or until the filling is hot and bubbly.

• Turn the broiler on high heat and place the pie on the rack about 5 inches away from the heat source.

• Boil until the potatoes are golden brown, which may take 2 to 3 minutes