Hearty Beef Pot Pie with Vegetables and Homemade Gravy

Gather and collect all the necessary ingredients.

Heat a saucepan over medium heat and sear pieces of meat on all sides until browned. Add some water to the saucepan, just enough to cover almost the entire surface of the meat. Bring the mixture to a rolling boil and then decrease the heat. Let it simmer for 2 to 3 hours, or until the meat becomes tender and easily falls apart.

Transfer the cooked meat to a large bowl. Use two forks to shred it slightly and add salt and pepper according to your personal taste preferences.

In a separate 2-quart saucepan, heat it over medium heat and combine beef broth with sliced carrots and diced potatoes. Cook until the vegetables are almost tender, taking about 15 to 20 minutes.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Once the carrots and potatoes are cooked, transfer them to the bowl with the beef. Leave the remaining liquid in the saucepan and combine it with frozen peas, carrots, potatoes, and beef.

Mix 1/3 cup of water with cornstarch to form a smooth paste. Pour the mixture into the saucepan with beef broth, stirring constantly as it comes to a simmer. Reduce the heat and let it cook for 5 minutes.

Follow the package instructions to roll out one of the pie crusts and line a 9-inch pie plate. Place the beef mixture into the pie crust, then pour the remaining gravy over it. Cover the top with the other pie crust.

Bake the pie in a preheated oven until the crust is golden brown, taking about 25 minutes. Let it cool for 5 minutes before serving.