Beef and Potato Pie

Ingredients

• 2  carrots chopped
• 2 ribs celery thinly sliced
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 8 ounces ground beef 
• 1.3 cups beef broth low-sodium
• 1 medium onion chopped
• 1  baking potatoes thinly sliced
• 4 servings salt 
• 1 teaspoon butter unsalted melted
• 2 teaspoons vegetable oil 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• oven
• pot
• broiler
• pie form

Directions

1. Preheat oven to 375F. Warm oil in a skillet over medium-high heat. Saut garlic for 1 minute.
2. Add beef and saut until no longer pink, about 4 minutes. Stir in onion, celery and carrots; saut for 5 minutes.
3. In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.
4. Sprinkle flour over mixture in skillet; saut for 1 minute.
5. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes.
6. Transfer to a 9-inch pie pan; cover with potato slices.
7. Brush pie with melted butter; sprinkle with salt.
8. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.