Beef Pot Pie

1 lb. chuck roast, cubed
salt to taste
pepper to taste
2 cups water
2 beef bouillon cubes
3 large carrots, diced
4 medium potatoes, diced
1 cup frozen green peas, thawed
3 T. cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts

In a saucepan over medium heat, brown the meat on all sides. Pour in some water to almos tcover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily, about 2 hours. Transfer meat and juices to large mixing bowl. Shred meat slightly and add salt and pepper to taste.

In same saucepan over medium heat, pour in water and beef bouillon, and add carrots and potatoes. Cook until almost tender, about 15-20 minutes. Preheat oven to 350°.

When carrots and potatoes are done, transfer to large mixing bowl with the beef, leaving the liquid in the pan. Combine peas with carrots, potatoes and beef.

Dissolve cornstarch with 1/3 cup water. Pour into saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9" pie plate with one of the pie crusts. Place beef mixture into pie crust. Pour gravy over top of the mixture, then cover with the other pie crust. Make 2 small slits in center of crust. Bake until crust is golden brown, about 30 minutes. Let cool 5 minutes before serving.

**We had this 10-3-07, and it was perfect!!

*recipe adapted from allrecipes.com