Super fast pot pie!
1lb. stew meat
1/4 C. onion diced
2 celery sticks diced
2 carrots diced
1 8oz container (baby bella) crimini mushrooms
1C beef stock
1/2 tsp. salt
1/4 tsp. ground black pepper
1tsp. dried tyme
1 Tbs. flour
Place all above in pressure cooker and cook for 20-30 min on high.
Meanwhile set out frozen puff pastry to let thaw.
When filling is done stir in 1 C. shredded cheddar cheese. Then scoop into pie pan and cover with
thawed puff pastry dough. I just fold up the extra and pile on top like Jamie would.
Bake in 350˚ for 45-60min.
( If stew seems too watery add 1Tbs cornstarch mixed with 2Tbs cool water to finished
stew before putting in pie pan.)
