Hearty Beef and Vegetable Pot Pie

Instructions

1. 1

   In a large resealable plastic bag, combine 3 tablespoons flour, salt, and pepper. Add beef in batches and shake to coat. In a large skillet, sauté the beef in oil until browned. Add the onion and garlic; cook and stir until the onion is tender. Add 1/4 cup water, stirring to scrape up any browned bits.

2. 2

   Combine 1-1/2 cups water, tomato paste, Italian seasoning, and basil; stir into the skillet. Add the bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1-1/4 to 1-1/2 hours or until the meat is tender.

3. 3

   Combine the remaining flour and water until smooth; gradually stir into the skillet. Bring to a boil and cook, stirring, for 2 minutes or until thickened and bubbly. Discard the bay leaf. Stir in the potatoes, carrots, and parsley. Transfer the mixture to a greased 2-quart baking dish.

4. 4

   On a floured surface, roll out the pastry to fit the baking dish. Place the pastry over the filling, flute the edges, and cut slits in the top. Bake at 425°F for 25-30 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.