– Begin cooking the vegetables in a large skillet or pot until the onion is translucent. Next, brown the meat on all sides for a few minutes.
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–Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
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– Next, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off. Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
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- Make a slurry with flour or cornstarch to thicken the filling. Unroll a pie crust and press it into a 9-inch pie pan. Fill your pie dish with the stew filling.
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– Cover the pie, brush the top crust with the egg wash and bake.
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– Let rest for a few minutes before cutting and serving, then enjoy!