Creamy Beef Pot Pie

Directions

1. 1
   Crumble the meat into a frying pan and cook until completely browned.
2. 2
   Drain off the fat and set the meat aside.
3. 3
   In the same pan, saute all the vegetables, garlic and thyme until tender.
4. 4
   Add the meat back to the pan and keep warm.
5. 5
   In a small saucepan, heat the milk until bubbles form at the edge.
6. 6
   Slowly whisk in the flour, cayenne, nutmeg, salt and pepper.
7. 7
   Bring to a boil, reduce heat, and simmer until thickened to the consistency of gravy, about 10-15 minutes.
8. 8
   If it gets too thick, add a bit more milk.
9. 9
   Off heat, stir in the sour cream.
10. 10
    Stir the sauce into the meat mixture, and pour it into a 9x12 casserole pan.
11. 11
    Preheat the oven to 375 degrees F.
12. 12
    Open the crescent rounds and unroll them onto a cutting board.
13. 13
    They should pull apart into long strips; cut 1/3 of these strips in half.
14. 14
    Starting in one corner of the casserole pan, lay one long strip along the long side and a short strip along the short side.
15. 15
    Begin alternating the long and short strips, laying them over and under to form a basket weave (a helper is very useful during the weaving!
16. 16
    ).
17. 17
    Bake at 375 degrees F for about 20 minutes, until the top is golden brown and the filling is hot and bubbly.