"The original recipe called for a crust topping, I topped it with mashed potatoes because I had lots of left over, it doesn't matter how much that you use or you could top it with a pie crust, it's so good with mashed potatoes on top"

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350 degrees F. In a saucepan over medium heat, pour in beef broth and bouillion cube, garlic powder,carrots and potatoes. Cook covered with a lid until almost tender; about 15 to 20 minutes. Mix in mushrooms. When the carrots and potatoes are done, transfer to the large mixing bowl. Mix in the peas (leave the liquid in the saucepan).

Step 2

Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of reserved beef broth, stirring constantly. Bring to a simmer. Add in beef cubes, and veggie mixture. Reduce heat; simmer covered for 10-12 minutes. Season to your taste with salt and pepper.

Step 3

Line bottom of a 9 inch pie plate with a pie crust following the package directions. Place the beef mixture into the pie crust.

Step 4

Spread the hot mashed potatoes over the top and all the way to the end of the pie plate top (if using pie crust, seal edges and cut a few slits on top). Place the pie plate onto a cookie sheet just in case of any spill overs.