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Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie.
Yield:6 Servings
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3 tablespoons extra virgin olive oil
1 1/2 pounds beef chuck roast, cut into 3/4-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
8 ounces sliced white mushrooms
4 ounces shiitake mushrooms, sliced
1 medium onion, chopped
2 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces
1 parsnip, cut into 1/2-inch pieces
3 garlic cloves, minced
1 teaspoon chopped fresh thyme
3/4 cup dry red wine
1 cup low sodium beef broth
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch, dissolved in 4 teaspoons cold water
1 flaky pie crust recipe, made without sugar (link to recipe below)
1 large egg, lightly beaten
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