This is one from Mama. She would prep this butternut squash, potato, and beef pie and bake it once we got home from church. Back then, though we lived about nineteen miles south, we went to church in the town I live in now. By the time we got home it was already getting dark. This pie was in the oven while we had baths and got our school clothes ready for Monday morning.
1 unbaked 9-inch pie crust, homemade (recipe follows) or store-bought
1 medium butternut squash, peeled and diced (about 2 cups)
3 medium russet (baking) potatoes, peeled and diced (about 2 cups)
5 tablespoons olive oil
1 teaspoon Lawry’s seasoned salt
1 tablespoon dried thyme
1 pound beef, cut into ½-inch cubes (I use stew meat)
1 cup beef broth
2 tablespoons cornstarch
Salt and black pepper
1. Preheat the oven to 375°F.
2. Fit the pie dough into a 9-inch pie pan.
3. Arrange the squash and potatoes on a baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with the Lawry’s and thyme. Toss to coat. Roast in the oven until tender, about 25 minutes.
4. Meanwhile, in a skillet over medium-high heat, heat the remaining 3 tablespoons oil. Add the beef pieces and brown well on all sides, about 8 minutes. Drain the beef on paper towels. Reserve the skillet.
5. Add the beef, squash, and potatoes to the pie shell.
6. Pour the beef broth into the pan juices in the skillet. Whisk in the cornstarch. Bring to a boil over high heat and whisk until thickened, about 4 minutes. Season with salt and pepper.
7. Pour the pan gravy over the meat and veggies. Bake until the crust is golden brown, about 25 minutes. Let cool for 10 minutes before cutting and serving.