Kittencal'S Beef Pot Pie - cooking recipe

Ingredients

1 unbaked pie pastry (large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish)
1/3 cup butter
2 large onions, chopped
2 medium celery ribs, coarsely chopped
3 large garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried chili pepper flakes, add them in for heat (optional)
2 teaspoons dried thyme (rubbed between fingers to release flavors)
1/4 cup flour
2 cups leftover beef gravy (or use 2 cups beef consomme or beef broth)
2 tablespoons Worcestershire sauce (use only if using beef broth)
3 cups cooked beef, cut into small cubes (use leftover steak or roast, can use more or less)
4 small potatoes, peeled (cut into 1/2-inch cubes, or a bit larger, can use less potatoes)
2 carrots, peeled (cut into about 1/4-inch cubes or a little larger)
1 (10 ounce) can sliced mushrooms, well drained
salt & freshly ground black pepper (to taste)

Preparation

Preheat oven to 375 degrees F.
Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
Add in garlic and cook 2 minutes.
Stir in the tomato paste for 1 minute.
Stir in flour, then whisk for 1 minute.
Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
Add in the cooked potatoes and carrots; mix to combine.
Season with salt if needed.
Pour the mixture into deep-dish pie plate or casserole dish.
Top with pie pastry, leaving about 1-1/2 inches all around the dish.
Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
Place on a baking sheet to catch any spills.
Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
Delicious!