Beef Pot Pie

🧂 Ingredients

• 2 Pastry Shells

  unbaked
• 1 medium Yellow Onion
• 2 stalks Celery

  chopped
• 3 medium Carrots

  chopped
• 1 medium Potato

  chopped
• 2 1/2 teaspoons Minced Garlic
• 2 pounds Beef Stew Meat
• 5 tablespoons Salted Butter
• 1/4 cup Water
• 4 tablespoons All-Purpose Flour
• 3 tablespoons Heavy Whipping Cream
• 1 1/2 teaspoons Sea Salt
• 1 teaspoon Pepper
• 1/2 tablespoon Ground Cumin
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg

Instructions

• 1 Before getting started, line a 9-inch pie plate with a homemade pie crust if
  you're using homemade. Keep in mind that you will also need a second crust for
  the top.
• 2 Start by thinly slicing the onions with a large knife, and then chop up the
  celery, carrots and potatoes. Mince up the garlic if using cloves.
• 3 Once the vegetables are prepared, layer everything in the slow cooker. You want
  to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter,
  water, flour, cream, salt & pepper to each individual layer.
• 4 Cook on high for 4 hours, and then turn it down on low for an additional 1-2
  hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give
  everything a stir periodically as it cooks.
• 5 Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til
  well combined.
• 6 Pour the precooked filling into your unbaked pastry shell.
• 7 Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed
  in the middle. This should create an X-shaped hole in the middle of the top
  crust through which excess steam can escape, which prevents a soggy crust.
• 8 Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.
• 9 That's it! Serve and enjoy with all your favorite side dishes.

Nutrition Info