1. Preheat oven to 375 degrees F. 2. Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes. 3. Meanwhile --. 4. Melt butter in large saucepan over medium to medium low heat. 5. Add chopped onions and cook until onions are soft and translucent. 6. Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes. 7. (This is an important step. Not cooking long enough will make the gravy have a "floury" taste). 8. Add salt and pepper to taste. 9. Add broth and milk, stirring constantly. 10. Bring to a slow boil. 11. Remove from heat. 12. Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly. 13. Let mixture cool thoroughy. 14. Line ramekins with bottom pie dough. 15. Fill ramekins and cover with top crust, pinching edges to create a seal. 16. Brush with beaten egg. 17. Create slits in top crust with a butter knife. 18. Bake about 35 minutes until golden brown. 19. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
