First, make 1 batch of the Pie Crust. Let chill for 1 hour. Or defrost 2 pre-made patties of pie crust dough.
- 1 lb steak, diced
- 1 TBS olive oil
- 1 onion, diced
- 3-4 cloves garlic, minced or pressed
- 1-2 carrots, peeled and sliced
- 2 TBS sweet rice flour (or amaranth flour, or arrowroot starch, or another flour or starch)
- 2-3 medium potatoes, microwaved for 5 minutes, then diced
- 1 14oz can kidney beans, drained
- 1 cup frozen green peas
Preheat oven to 350F.
In a medium sized skillet, heat the olive oil over medium heat. Add carrot, onion, garlic, and beef. Stir occasionally and cook until vegetables are tender and beef is browned.
While the beef is cooking, roll out 1 patty of pie crust dough for the bottom crust. Remember to roll out between 2 sheets of plastic wrap. Grease your pie pan. Peel off one layer of plastic wrap, lay the sheet of dough across the pie pan, and then peel off the other layer of plastic wrap.
Roll out the second patty of pie crust dough, but leave it between the layers of plastic wrap.
Sprinkle flour/starch over the beef & veggie mixture. Stir until well combined. Add peas, kidney beans, and potatoes. Stir until well mixed. Pour into the pie crust.
Peel off one layer of plastic wrap from the 2nd sheet of dough. Lay dough over the top of the filled pie. Shmoosh edges together, and cut away any excess. Poke a few vent holes in the top of the pie.
Bake for 30-40 minutes, until golden brown. We served this with an apple pie for dessert. Yum!