Beef Burgundy Pot Pie

Last weekend I made a chicken pot pie, and it got me thinking about how so many dishes would be great between two layers of pie crust.  I'd also been thinking of making a beef burgundy, and the idea of the two of them together seemed like a great idea.  So, last night I made a litle pot roast, and saved it for today when I got home from work, and tonight assembled the latest pot pie.  Here's how this one came together:

BEEF BURGUNDY POT PIE

2 cups cut up pot roast, with cooking juices saved (about 2 cups)
baby carrots cut up, about a cup
3 red potatoes, quartered and sliced
one pint baby bella mushrooms, sliced
1 white or yellow onion, coarsley chopped (I used pearl onions, but they were too much work!)
1 jar good beef gravy
1 cup burgundy wine
2 tablespoons corn starch
water as needed
Pillsbury 2-Crust Pie Crusts

In large stock pot, combine vegetables, beef and cooking juices, gravy, and wine.  Stir cornstarch in enough water to dissolve, and stir into pot.  Bring to a boil.  Reduce to a low simmer and let it cook, covered, for 30 minutes, stirring occasionally.  Remove lid.  Test for taste and add spices if necessary.  Add water if you think the wine taste is too strong.  I thought it was, so I added about a cup of water, but as it cooked, the strong taste seemed to dissipate and ended up just perfect.  Continue to cook uncovered until the gravy is nice and thick, adding a little more cornstarch and water if necessary. 

Line pie plate with bottom crust.  Using a slotted spoon, remove vegetables and beef from pot into pie crust, adding enough gravy so you have a nice balance.  Cover with top crust, flute edges, and brush with beaten egg.  Make a slit in the top.  Bake at 425 degrees F for half an hour or until nicely browned.  Let it sit for 10 minutes or so before cutting.