1 lb beef cut into ½-inch cubes, about 2 cups (I used eye round)
1 medium butternut squash peeled and cut into ½-inch cubes, about 2 cups
3 medium potatoes peeled and cut into ½ inch cubes, about 2 cups
1 9-inch pie crust homemade or purchased
1 cup beef stock
3 tablespoons olive oil
1 Teaspoon seasoned salt
1 Tablespoon French thyme
2 Tablespoons cornstarch
salt and pepper to taste
Instructions
Place pie crust in a pie pan.
Preheat oven to 375 degrees. Place squash and potatoes on a cookie sheet. Drizzle with oil and sprinkle with thyme and seasoned salt. Roast until fork tender.
Brown beef pieces oil and cook until beef reaches at least 140 degrees.
Place beef in pie shell. Add squash and potatoes.
Add broth to pan juices. Whisk in cornstarch. Bring to a boil and cook until thickened. Salt and pepper to taste.
Pour gravy over meat and veggies.
Bake at 375 until crust is golden brown. (about 25 minutes)
Cool 10 minutes before cutting.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/beef-butternut-potato-pie-sundaysupper/