Total time: 2.5 hours.
1 lb beef, cubed
1 medium onion, sliced or diced
1 medium-large potato, cubed and cooked (about 1 cup)
1 carrot, sliced or diced (optional)
1/2 cup of peas (optional)
1 1/2 cups beef broth (about 1 can)
3 T olive oil
3 T flour
1 T seasonings (3 tsps, any way you like it)*
Empanada Dough or other savory pastry dough
In a small dish or plastic bag, mix flour and seasonings. Coat beef cubes in flour mixture.
In a skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Uncover; stir in any remaining vegetables. Cook until heated through.
Spoon meat mixture into a greased 9-in. pie plate or 4-cup baking dish and cover with pastry dough. Be sure to make a slit in the top to release steam. OR — Spread half your pastry dough across a pie plate for the bottom crust, spoon mix on top, and cover with remaining dough (or cheese or mashed potatoes or breadcrumbs or crackers).
Bake at 375 degrees F for 35-40 minutes or until pastry is lightly browned on edges. If you’re doing a bottom crust and a top crust (pot pie!), increase bake time to 1 hour.
Let cool 10-20 minutes before serving.
* Today I’m using Durkee chicken seasonings. If you don’t already have a “mixed” seasoning, you could try salt (1 tsp), black pepper (1 tsp), paprika (1/2 tsp), garlic powder (1/2 tsp). Or make up your own; you just want a 1:3 ratio of seasoning to flour.