Name: Beef and Herb Filled Pie with Crust - Slow-Braised Method
Total time: 65 min
Yield: 6 servings
Cuisine: Pot Pie
Ingredients: 1 lb ground beef; 1 onion, chopped; 2 carrots, sliced; 2 potatoes, diced; 2 cloves garlic, minced; 1 cup beef broth; 1 tsp thyme; 1 tsp rosemary; Salt and pepper to taste; 1 recipe for pie crust

A rich and hearty pot pie with a flaky crust, filled with a slow-braised beef and vegetable mixture for deeper flavor.

Method

Preheat oven to 375°F (190°C).
In a large Dutch oven, cook the ground beef over medium heat until browned, breaking it into small pieces as it cooks.
Add onion, carrots, potatoes, and garlic; cook for 5 minutes, stirring occasionally.
Pour in the beef broth, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low and cover.
Let the mixture simmer for 45 minutes, stirring occasionally to prevent sticking.
Transfer the mixture to a 9-inch pie dish lined with a crust.
Cover with a top crust, seal the edges, and cut a few slits in the top.
Bake for 20-25 minutes or until the crust is golden brown.
Check that the ground meat reaches 71°C (160°F) throughout before serving.