Ingredients
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1 lb ground beef
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1 onion, chopped
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2 large potatoes, diced
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3 carrots, grated
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1 tablespoon Worcestershire sauce
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2 beef bouillon cubes
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3 tablespoons flour, mixed with
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3 -4 tablespoons cold water, to make a runny paste
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1 tablespoon water
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freshly ground salt & pepper
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pastry for double-crust pie (only have used homemade-not sure if pre-made is sturdy enough for filling)
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1 egg yolk, mixed with
Instructions
- Brown beef with onion.
- Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
- COVER with enough water to barely cover potatoes.
- Cover and simmer 20-25 minutes until potatoes are tender.
- Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
- Add lots of freshly ground pepper and salt if desired (I omit the salt).
- Let filling cool until lukewarm or refrigerate.
- Roll out pastry and put into a 9 inch pie plate.
- Put COOLED filling into shell, filling it nice and full.
- Top with second pastry and crimp edges.
- Bake at 400 degrees for 30 minutes.
- Brush egg wash on top of crust.
- Continue baking for about 15 minutes or until crust is golden.