Makes one large pie or 2 medium pies.

Ingredients

• Pie Crust (enough to make case and lid)
• 2 Tbsp Olive Oil (I use Garlic infused)
• 6 slices Thick Cut Bacon, chopped
• 1 Medium Onion, chopped
• 1 Shallot, chopped
• 1# Mushrooms, chopped
• 1-2 Carrots, chopped
• 1 Large Waxy Potato (Red, White, or Butter), chopped
• 1# Chuck Beef (Steak, Roast, Stew Chunks, etc.), diced
• 2 Tbsp Flour
• 1/2 c Beef Stock
• 1 Tbsp Rubbed Sage
• 1 Tbsp Dried Thyme
• 1 Tbsp Dried Summer Savor
• Black Pepper
• Salt

Directions

1. Line your pie pan with a crust casing, leaving approx. 1/2″ overhang. Set aside.
2. Heat up olive oil in a large, heavy-bottomed skillet, over medium-high heat. When oil begins to shimmer, add bacon and cook until it just starts to brown.
3. Add onion & shallot and stir until evenly mixed.  Add mushrooms and carefully stir to evenly mix.  Cook mixture down until onions, shallots, and mushrooms release their water and begin to brown.
4. Add carrot and potato to pan, stir, and cook until vegetables begin to soften.
5. Toss beef chunks in flour until fully coated.  Add beef to pan and cook until brown.
6. Add remaining flour to pan and cook, stirring regularly until flour forms a light roux.
7. Add broth, herbs, and pepper, stirring well.
8. Simmer mixture over medium heat until a gravy forms. Salt to taste.
9. Remove mixture from heat and allow to cool for at least 5 minutes.
10. Generously fill pie casing with mixture, cover with lid, crimp and trim edges. Cut small vent holes.
11. Bake 40 – 50 minutes at 400°F, until the pie crust is golden brown.
12. Remove from oven and allow to rest for 10 minutes before cutting.

Notes

• Easily Made Gluten Free by substituting the pie crust for Gluten-Free pie crust and replacing the flour with a 1:1 mixture of White Rice Flour and Tapioca Starch. (I actually prefer to use this mixture to create my gravy.)
• Filling can be made a few days ahead of time and stored in the refrigerator.