Beef Pot Pie - cooking recipe

Ingredients

2 frozen deep dish pie shell (homemade or store bought)
1 small onion, minced
2 stalks celery, chopped
2 -3 potatoes, peeled and cubed
1 cup mixed frozen vegetables
2 cups beef broth
1 teaspoon basil
1 teaspoon thyme
4 tablespoons butter, divided
1/2 lb cubed beef
3 tablespoons flour
1/2 cup cream or 1/2 cup milk, which ever you prefer
salt & pepper

Preparation

Preheat oven to 425\u00b0F (220\u00b0C).
Cook Beef in 1 tablespoon of butter and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
Cook and stir until the vegetables are soft.
Stir in the broth.
Bring mixture to a boil.
Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the beef & flour.
Add the milk, and heat through.
Add the Beef mixture into the vegetable mixture, and cook until thickened.
Cool slightly, then pour mixture into 1 unbaked pie shell.
Cover with remaining crust.
Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 20 minutes.
Reduce oven temperature to 350\u00b0F (175\u00b0C), and continue baking for 20 minutes, or until crust is golden brown.