Beef Pot Potato Pie

Ingredients

• 1 tbsp butter
• 1.5 lbs beef chuck
• 2-3 onions (diced)
• 6 carrots (diced)
• 5 cloves garlic (minced)
• 680 grams mushroom
• 1.5 cup beef broth
• 3 russet potatoes (sliced)
• cheese (optional)
• seasoning: salt, pepper, parsley
• 3 tbsp butter
• 3 tbsp flour
• 1/2 cup beef broth

Instructions

1. 1

   Heat your oven up to 400F.

2. 2

   In your pan, brown your beef chuck and then set it aside in a bowl.

3. 3

   Add onions and carrots. Season lightly with salt & pepper. Cook until starting they're soften then add in the mushrooms and garlic.

4. 4

   Add in your broth and then beef.

5. 5

   While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.

6. 6

   Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.

7. 7

   Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.

8. 8

   Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top.