Beef Pot Pie

Beef Pot Pie 1/4 cup unsalted butter 2 pie crust 1 for top and 1 for bottom 2 1/2 cups marinated steak bites 1 1/2 cups boiled potatoes diced 1 cup cooked carrots sliced 1 cup peas frozen 1 beef bouillon cube crushed 1 cup whole milk 2 cups beef broth 1/2 cup all-purpose flour 1 egg beaten (for egg wash) Preheat oven to 375°F. In a large skillet over medium-high heat, melt butter. Add flour, whisk and cook for 1 minute. Add beef broth, milk, and bouillion. Simmer until thickened, stirring often (about 5 minutes). Add peas, carrot, boiled potatoes, and marinated steak bites, mix well. In a prepared 9-inch pie pan, add the bottom pie crust. Pour the steak mixture on top of the crust. Cover with the second pie crust. Using a fork, seal the edges of the two pie crusts together. Brush the top lightly with egg. Make 4-5 small cuts in top crust to vent. Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)