Beef Pot Pie

crust for 1 pie- top and bottom (here's my recipe)
1 lb. cooked beef- steak/leftover roast is great, ground beef works too
4 Tbs. butter
1/4 c. onion, minced
1/2 c. carrots, diced
1 1/2 c. potatoes, diced
1/4 c. flour
2 c. beef broth
2 Tbs. tomato paste
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. ground thyme
1 tsp. Worcestershire sauce
1/2 c. peas
1/2 c. corn

1.  Melt butter in a large pan over medium high heat.  Add onion, carrots, and potatoes and cook about 7 minutes (they will still be a little crunchy, they will continue cooking in the oven.)

2.  Add the flour to the pan and still until combined, then add the beef broth stirring gently.  Cook for 2-3 minutes or until the mixture thickens slightly.

3.  Add tomato paste and spices.  Lower heat and simmer while you roll out the crust.

4.  Add cooked meat, peas, and corn to the veggie/broth mixture then pour into pie crust.  Top with other crust, seal the sides, and cut slits in the top of the crust to vent while baking.

5.  Bake at 400 degrees for 45-60 minutes, until crust is browned and middle is bubbly and raised.  If the crust is browning too quickly, loosely cover with aluminum foil.