Sweet Potato Meat Pie - December 2013

Ingredients-

• 2 pounds stew meat, cut into 1" cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 small onion- finely chopped
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried paprika
• 1/4 teaspoon all-spice
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 (32 ounce) carton beef stock
• 2 cups frozen peas
• 1 package Knorr's Classic Brown Gravy
• 1 9" pie crust, thawed and chilled.

• 2 pounds of sweet potato- peeled and cubed
• 1 ripe banana, sliced
• 4 tablespoons softened butter
• 1/4 cup milk
• salt and pepper to taste
• dash of cinnamon

• Preheat oven to 425 degrees.
  
• Place potatoes in a pot, cover with water, place lid and bring to soil. Salt and cook for 15 minutes or until tender.
  
• Roll out chilled pie crust and place on pie plate, poke holes with fork and place in fridge for 15 minutes. Remover and cover crust and top foil with pie weights or dry beans. Bake for 10 minutes and remove weights and foil. Bake for another 10 minutes and set aside.
• Season meat with salt. In skillet, heat oil and sear stew meat 3 minutes on each side and place in slow cooker. Sprinkle meat with flour.
  
• Add next 10 ingredients to meat in slow cooker and cook on high for 5 hours. Add peas and cook for another hour.
• In a saucepan make gravy
  
• Drain potatoes and return pot to head. Add butter and melt over medium heat. Add potatoes and sliced bananas and mash. Add milk, dash of cinnamon and season with salt and pepper to taste.
  
• Remove meat mixture from crock pot and place in a glass bowl, save whatever liquid is left. Shred the meat using a couple of forks. Add a ½ cup of gravy to the meat mixture and add some left over liquid to moisten the filling- about a ½ cup.
• Pour meat mixture over pie crust and top with sweet potatoes. Heat in the oven for about 5 minutes. Serve each slice as is or with a little left over gravy.