In a large skillet, brown the diced bacon. Add the beef and brown too. Add enough fot he beef stock and madeira to just cover the cubes of beef, then cover and simmer for 1/2 hour. While the beef is simmering place the first pie crust in the bottom of a pie plate and refrigerate until ready to assemble. In another skillet, saute the garlic, mushrooms and onion in the butter. Add parsley, thyme, salt and pepper. Stir in the flour and cook for 2 minutes, then pour in the beef mixture. The flour will thicken up the liquid.
Trim bottom pie crust to rim of pan and fill with meat mixture. Place top crust over the filing and fold under bottom crust and crimp. Make steam vents. Bake for 45 minutes in a preheated 375? oven until top is golden brown.
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 4|
|Calories from Fat: 696 (59%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 157mg||48 %|
|Sodium 1484.5mg||51 %|
|Potassium 1720.4mg||45 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 63.2g|
|Protein 49.8g||71 %|
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Calories per serving: 1181
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