Shelly's Recipe

EUROPEAN DEEP DISH POT PIE

Category: Casseroles - Beef

1 1/2 to 2 lbs sirloin, 3/4 inch thick, cut into cubes
1/4 cup vegetable oil
2 small onions, cut into eighths
2 cups sliced mushrooms
3/4 cup thinly sliced carrots
3 tbsp flour
1 cup beef broth
2 tbsp tomato paste
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic power
2 tbsp red wine
1 pie crust
1 egg, beaten

In a large frying pan that can be used in the oven, heat oil over medium-high heat. Saute steak cubes 3-5 minutes or until lightly browned. Remove and set aside.

Place vegetables in the same skillet and saute 5 minutes or until lightly browned, stirring occasionally. Reduce heat to medium and stir beef broth into flour until smooth and pour into frying pan.

Add tomato paste and seasonings. Continue stirring and bring to a boil. Boil and stir 1-2 minutes or until thickened. Remove from heat. Stir in wine and steak cubes.

Preheat oven to 400. Cut pie crust into strips and form a lattice topping. Bake for 50 minutes or until pastry is lightly browned and filling is bubbly. Brush crust with egg to make shiny while baking.