1/2 potato cut into very small cubes (about half a lego brick) into skillet with water to cover plus a little and boil for about 10 minutes or so
pour out most of the water but a little starchy water left in the pan is good.
3/4ths a pound of ground beef into the pan and broken up
1/2 cup or so of chopped onions
a few cloves garlic minced finely
1/2 cup or more of chopped mushrooms
Cook it all together til the meet is browned mostly and the onions are getting translucent.
Season. Today I used about a half cup of some PF Chang's Mongolian Beef sauce that I had in the fridge. Stir that all up.
Sprinkle with 2 tbls of flour and then add a cup, maybe more of beef broth/stock. Stir and bring to a boil and then simmer until the juice/gravy is nice and thick.
Here is one pie done and two filled but without lids yet. As you can see, I am quite fastidious with my pie crust (not)... I just slap it in there and then lay on a top and pinch around the sides and make a blow hole in the middle.
Two of these go in the fridge. One will be dinner. I'll cook it for probably 45 minutes in the oven at 350. It will be delicious.
I used a skillet, a cutting board (the potato), a knife, a stirring spoon and then the 3 ramekins.
I used pre chopped onions, pre minced garlic, pre made pie crust, pre sliced mushrooms. I should call this a Pre Pie instead of a Pot Pie!