Beef and Vegetable Pot Pie

Beef and Vegetable Pot Pie 1 lb beef, cut into cubes (I used petite steaks) 1/2 cup flour, seasoned with salt and pepper 1 - 2 tbsp oil 2 large potatoes, peeled and chopped 1 medium onion, chopped 1 cup sliced carrots 1 1/2 to 2 cups water 2 beef bouillon cubes 1 sheet of puff pastry, thawed rosemary seasoning salt oregano garlic powder 1 egg white, beaten Preheat oven to 400F. Place bouillon cubes in water and set aside to dissolve. Dredge beef cubes in flour, seasoned with salt and pepper. Pan fry them in a skillet, with oil. Remove from pan when completely browned and set aside. In the same pan, saute the chopped potatoes, onion, and carrots for a couple of minutes. Add bouillon water to the vegetables, cover and cook for 5 minutes or so more. Add beef back to the pan with the vegetables. Stir to combine. Sprinkle 1 tbsp flour over top and stir, while mixture thickens. (Add more water if it thickens too much for you) Season with chopped rosemary, garlic powder, oregano and seasoning salt. I added about 1/2 tsp each. Adjust yours to your personal taste. Pour meat and vegetable mixture in the bottom of a prepared 8x8 baking dish. Cover with the puff pastry sheet. Brush with egg white, and sprinkle a little chopped rosemary on top. Bake at 400F for 20 minutes.