Beef Stew Pie

• pie pastry
• 1 1/2 cups plain flour
• 10 tablespoons cold butter
• 1/2 teaspoon salt
• 3 tablespoons ice cold water
• left over beef stew
• 1 1/2 lbs beef stew
• 5 potatoes
• 3 bouillon cubes
• 1 (12 ounce) package frozen vegetables
• fresh mushrooms
• water

1. Sear stewing beef until brown in Pressure Cooker, add all ingredients and fill with water until it just covers. Cook about 15 minutes on Med high.
2. For pastry: In a food processor, pulse flour, butter and salt until crumbly. Add ice cold water and pulse until ball forms. Remove and wrap ball in plastic wrap. Refrigerate 1 hour. Allow dough to warm to room temperature. Roll on lightly flour dusted counter. Place pie crust on pie pan and press into place. Add stew. Place second pie crust over stew and pinch edges. Preheat oven to 350 and bake 30-40 minutes depending on oven temperature.

pastry, flour, cold butter, salt, water, beef stew, beef stew, potatoes, bouillon cubes, frozen vegetables, mushrooms, water

Taken from www.food.com/recipe/beef-stew-pie-520845 (may not work)