Beef Pot Pie with Crispy Potato Topping

Prep and Cook

• 1
  Preheat oven to 375°F.
• 2
  In a large saucepan, bring the beef stock to a boil. Add the carrots, celery, bay leaf and beef. Reduce the heat, cover and simmer for 10–12 minutes.
• 3
  Strain the meat and vegetables from the stock, reserving the stock. Set the beef mixture aside. Discard the bay leaf.
• 4
  In a second large saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, stirring constantly, for 2 minutes. Whisk in the reserved stock and bring to a boil. Cook until thickened, about 5 minutes.
• 5
  Reduce the heat and stir in ⅓ cup milk. Cook for 2 minutes. Add remaining milk if the sauce is too thick. Add the beef and vegetable mixture and stir to combine. Add the peas, salt and pepper.
• 6
  Transfer the mixture to a pie plate or round casserole dish and set aside.
• 7
  Slice the potatoes to ¼” thickness. Arrange the potatoes over the meat mixture making a tight circle. Work around the edge of the pan overlapping the potatoes. Brush with olive oil and season with salt and pepper. Bake 45 minutes or until the potatoes are golden brown and the filling is bubbling.