​Beef Pot Pie
​

Prep Time: 25 minutes
Serves: 6 (9x13 casserole dish)

Preheat oven to 350°F (Heat a rimmed baking sheet with 2 Tbsp olive oil in the oven as it preheats)

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, diced
1/2 cup celery, diced
1 small red pepper, diced
1 small green pepper, diced
1 cup broccoli florets
1 cup butternut squash, diced
1 cup sweet potato, diced
1/2 cup russet potato, diced
1 cup carrots, diced
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp kosher salt
1/2 tsp pepper

2 cups roast beef, cubed
2 cups gravy

1 egg wash (whisk 1 egg with 1 tbsp water)
1 pie dough or puff pastry


Instructions
Combine all ingredients and toss onto hot baking sheet and roast until fork tender, turning every 10 minutes, for about 25 minutes. Remove from oven and cool.

In a casserole dish combine cooled vegetables, roast beef and gravy. Roll out either pie dough or puff pastry and place on top of the mixture. Brush with the egg wash. Be sure to slice a couple vents in the dough.  Bake uncovered until golden brown about 30 minutes.

This is a versatile recipe and the vegetables can be changed based on what you have in your pantry and fridge. (mushrooms, corn, yellow peppers)

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