Pie Night!

I'm a little behind on posting, so I am going to post the last couple of days of meals at once.

I bought a box of pie shells from HEB for under $2 and made a dinner and a dessert with them on Monday night.
The first was Beef Pot Pie, which is kind of a made-up recipe that combines something like Shepherd's Pie with something like pot pie. :)

Beef Pot Pie:

Ingredients
1/2 package ground beef
1/2 cup chopped carrots
3/4 cup chopped celery
3 red potatoes diced
1/2 can corn
2 cups beef broth
1/3 cup cornstrach (more to make thicker)
1 tsp thyme
black pepper and salt
2 garlic cloves
2 tbsp worchestershire sauce
2 tbsp tomato sauce/paste (I only had sauce, so I went with that)

Instructions
Preheat the oven to 450 degrees. Place the diced potatoes in a pot of water and boil for 3-4 minutes. Drain and set aside.
Spray deep saute pan or dutch oven with cooking spray and brown the beef with garlic, salt, and pepper.
Add carrots, celery, corn. and thyme and cook for 4-5 minutes. Add the tomato sauce/paste and worchestershire sauce stirring well then deglaze pan with 1/2 cup of broth, scraping up pieces of sides.
Add potatoes along with another cup of broth.
While the mixture is simmering, whisk the corn starch and the remaining 1/2 cup of beef broth; stir into the beef mixture until thickened-- about 2 minutes.
Take off heat and taste, putting more salt, pepper, or thyme is necessary.
Ladle into baking dish or deep pie pan.
Roll out the pie crust from the package and place on top of the filling. Crimp the edges with your fingers or a fork. Make 2 small incisions with a fork in the center. Place the pie on top of a baking sheet and cook for 30-35 minutes or until crust is flaky and brown.

For my companion dessert, click here