Beef and Potato Pie
Prep 15 minutes Cook 55 minutes Serves 4 Cost per serving: about $1.23
2 tsp vegetable oil
3 cloves garlic, minced
8 oz ground beef
1 medium onion, chopped
2 ribs celery, thinly sliced
2 carrots chopped
1 russet potato, thinly sliced
2 Tbsp all purpose flower
1 1/4 cups low-sodium beef broth
1 tsp Worcestershire sauce
1 tsp unsalted butter, melted
1. Preheat oven to 375 degrees F. warm oil in a skillet over medium-high heat. Saute garlic for 1 minute. Add beef and saute until no longer pink, about 4 minutes. Stir in onion, celery and carrots; saute for 5 minutes.
2. in a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.
3. Sprinkle flour over mixture in skillet; saute for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.
4. Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler on high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.