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1
Take all your vegetables and cut up to your liking and mix together in a bowl.
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2
Set aside.
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3
Next prepare the package of Idahoan potatoes.
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4
Set aside
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5
Then take a gallon size storage bag and put flour, basil*optional, garlic powder, onion powder* optional, beef granules *if you go the granule route and pepper.
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6
Shake all the spices and flour together then add your beef.
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7
Shake together again with the beef till all the beef is coated.
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8
Set aside.
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9
Now take a large skillet add enough extra light virgin olive oil to cover the pan.
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10
Add about 2-3 tablespoons of butter and the soy sauce.
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11
Cook till the butter is melted, then add the garlic and cook till it starts to brown.
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12
Then add the beef.
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13
Cook on medium hi heat till it is browned well.
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14
Add the vegetables and continue to cook till the onion starts to wilt.
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15
Add the sherry and the beef stock* option.
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16
Watch it come to a sizzle and then stir.
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17
Turn the heat to low and cover.
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18
Let it continue to cook for about 10 minutes covered.
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19
Always keep an eye on it, stirring if necessary.
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20
The next step, take a 1 1/2 quart round cassarole dish and spray down with cooking spray.
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21
Put the pie crust on the bottom and shape it.
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22
As soon as it is shaped and formed to the dish, add the beef mixture.
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23
Then top with the mashed potatoes, smoothing it out all across the top.
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24
Then add enough shredded cheese to cover the top.
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25
The next step is to then cover the top with 2nd pie crust.
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26
Pinch the edges together and cut off extra if need be.
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27
Take a knife and slice a pattern on the top with little slivers, for it to breath and cook properly.
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28
You can optionally brush butter on top.
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29
Final step, bake at 375 for 30 minutes or till the crust is completely browned.
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30
Take out and let cool for 10 minutes.
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31
In ending, if you must, use vegetables that you like.
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32
Not everyone likes onions, carrots or garlic.
