Potato and Beef Pot Pie

Potato and Beef Pot Pie

(serves 4-6)

1 1/2 pounds ground beef

1 tablespoon olive oil

3 cups chopped mushrooms

1 large onion, diced

1/2 cup chopped carrot

3 tablespoons flour

1 3/4 teaspoons salt, divided

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 cup beef broth

1/2 cup crushed tomatoes

2 tablespoons Worcestershire sauce

1 tablespoon thyme

1 pound golden potatoes, very thinly sliced

3/4 cup shredded Colby-Jack cheese

1. Preheat oven to 375 degrees.
2. In a 12-inch cast-iron skillet, cook beef over medium heat until browned.  Drain beef and set aside.
3. In same skillet, heat oil over medium heat.  Add mushrooms, onion, and carrot.  Cook until mushrooms release their liquid, about 8 minutes. Return beef to skillet.
4. In a medium bowl, combine flour, 1 1/2 teaspoon salt, garlic powder, and pepper.  Whisk in broth.
5. Add flour mixture, tomatoes, Worcestershire sauce, and thyme to beef mixture.  Cook over medium heat until mixture begins to thicken.  Remove from heat.
6. Arrange potatoes over beef mixture, overlapping slices.  Sprinkle with remaining salt.  Cover with foil.
7. Bake until potatoes are tender, about 35 minutes.  Remove foil and sprinkle with cheese.  Bake uncovered for an additional 5 minutes.

Enjoy!