Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground veal
- 2 tablespoons unsalted butter
- 1/2 cup diced white or yellow onion
- 2 large carrots, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon salt plus more to taste
- 3 cups beef stock or broth
- 2 small Russet potatoes, peeled and cubed (roughly 8-12 ounces)
- 1/2 cup frozen peas
- 2 tablespoons milk
- 2 tablespoons fresh thyme leaves
- 1 box (14.1 oz) refrigerated pie crust (2 count), softened as directed on box
Instructions
- Preheat oven to 425F. Lightly grease a 9 inch pie plate.
- In a large 12 inch skillet, heat oil over medium heat until hot. Add the veal and a big pinch of salt. Cook until veal is no longer pink, about 5 minutes. Drain any excess grease then transfer meat to a bowl.
- Add butter to the skillet, scraping up any brown bits left behind. Once melted, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
- Stir in the flour and salt to make a roux (paste), then slowly stir in the broth.
- Bring to a boil then add the potatoes. Cook for 10-15 minutes or until the mixture has thickened and potatoes are fork tender, stirring often so the potatoes don’t stick.
- Add the peas, cooked veal, milk, and thyme. Taste and adjust for seasoning if necessary.
- Line the bottom of the pie plate with one pie crust. Add the filling then top with remaining pie crust (trim if necessary). Seal the edge with a fork then cut slits in the middle to let steam escape.
- Bake for 25-30 minutes or until golden brown and bubbly. Cool for 15 minutes before serving.
