Beef pot pie

When I have to find a recipe to put on my blog I am looking through cookbooks,online, ans at pictures to try to find a flavorful dish to put on. Well the original  beef pot pie that I made sucked.The recipe called for you to drench the meat in a oil marinade with salt and not to cut off fat and it was just a fatty oily mess.  Well I   switched it up. I cut a nice cut of meat and instead of oil and salt I used thyme and vegetables  that have lots of flavor and BUM it  is amazing. This is packed with flavors and textures and it is home made into a delightful delicious dinner. If your kids are any thing like the kids in my family they love dessert. If you try to get them to eat there fruit,vegetables, or meat. All they want is cake and pie and ice cream. So this is how I get them to eat there meat and vegetables. I love taking  a spoon and just go into the middle and on that first bite you get the meat,crust,and vegetables all in one. ENJOY!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 box of puff pastry pie crust
4 tablespoons of olive oil
1 white onion,chopped
1 tsp of minced garlic
1 cup of raw Porcini mushrooms
1 cup carrots,chopped
1/2 cup of celery,chopped
1 potato,diced
1 pound of beef tenderloin
 1 bay leaf
1 cup Marsala wine
2 tablespoons of chopped fresh parsley
1 egg white
1 tsp of dried oregano 

Directions- 
Preheat oven to 350 
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. 
Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. 
Simmer for 35 to 45 minutes. 
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. 
Bake  for 45 minutes to 1 hour.
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!