Jen Beef Pie

12 oz Beef, top sirloin
2 small (1-3/4" to 2-1/2" dia.) Potato, raw
1 medium Carrots, raw
1 small Onions, raw
1 tsp Garlic
1 tsp Salt
3 dash Pepper, black
1 tsp Thyme, fresh
2 cup (8 fl oz) Water, tap
1 serving Tenderflake Pie Crust (whole crust) (by MADY142)

1 pie makes 6 servings

Chop up beef, potato, carrots into bite sized pieces. Sauté garlic, onion in 1 tsp oil. Add beef, salt, pepper, thyme, water. Cook 15 minutes on medium heat (slight boil). Add potatoes, carrots, you may need more water to cover. Bring back up to boil. Cook 20 minutes, checking to make sure mixture isn’t sticking to pot bottom. It will depend on your stove. Taste, add more salt, pepper if needed. Add more water if needed, the mixture will make gravy. Cook another 10 minutes until potatoes and beef are fork tender, you want about 1/4 cup gravy. Take frozen pie crust out of freezer. Into bottom half of pie crust, Add beef, potatoes, carrot mixture and gravy. Cover with 2nd pie shell. Leave on the counter for about 15 minutes until top pie shell softens. Optional - brush tp with beaten egg & 2 tsp water. Cut slits in top pie shell. Preheat oven to 375 and bake on cookie sheet 40 minutes. Yum!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAW1231.