Hunter's-Style Beef Pie

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups carrots sliced ( 5 medium)
• 2 tablespoons flour all-purpose
• 2  garlic cloves minced
• 1.5 cups less-sodium beef broth fat-free
• 0.5 cup merlot dry red
• 1 cup mushrooms sliced
• 1 tablespoon olive oil 
• 1.8 cups onion chopped ( 1 medium)
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.5 teaspoon salt 
• 1 pound rump steak boneless trimmed cut into 1/2-inch cubes
• 2  thyme sprigs 
• 2 tablespoons no-salt-added tomato paste 
• 3 tablespoons water 
• 1 tablespoon worcestershire sauce low-sodium

Equipment

• bowl
• frying pan
• oven
• whisk
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add steak, onion, and garlic; cook 5 minutes or until steak is browned.
3. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
4. Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.
5. Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick.
6. Remove and discard thyme; stir in salt and pepper.
7. Preheat oven to 42
8. Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.
9. Bake at 425 for 17 to 18 minutes or until lightly browned.