Creamy Beef Pot Pie

Crumble the meat into a frying pan and cook until completely browned. Drain off the fat and set the meat aside. In the same pan, saute all the vegetables, garlic and thyme until tender. Add the meat back to the pan and keep warm.

In a small saucepan, heat the milk until bubbles form at the edge. Slowly whisk in the flour, cayenne, nutmeg, salt and pepper. Bring to a boil, reduce heat, and simmer until thickened to the consistency of gravy, about 10-15 minutes. If it gets too thick, add a bit more milk. Off heat, stir in the sour cream. Stir the sauce into the meat mixture, and pour it into a 9×12 casserole pan.

Preheat the oven to 375ºF.

Open the crescent rounds and unroll them onto a cutting board. They should pull apart into long strips; cut 1/3 of these strips in half. Starting in one corner of the casserole pan, lay one long strip along the long side and a short strip along the short side. 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!).

Bake at 375ºF for about 20 minutes, until the top is golden brown and the filling is hot and bubbly.