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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

BEEF POT PIE Recipe

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This recipe for BEEF POT PIE is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cooked steak or roast, cubed
Salt to taste
Ground black pepper to taste
1 (14-oz.) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 onion, diced
1 Tbsp. Worcestershire Sauce
1 c. frozen green peas, thawed
3 Tbsp. cornstarch
1/3 c. water
2 (9") refrigerator pie crusts
Directions:
Directions:
1. In a 2-quart sauce pan over medium heat, pour in beef broth and add carrots, potatoes, and onion. Cook until almost tender; about 15 to 20 minutes.
2. Meanwhile, preheat oven to 350°F. Place beef in a large mixing bowl. Shred slightly and add salt and pepper to taste.
3. When carrots, potatoes and onion are done, transfer to the large mixing bowl; leaving the liquid in the pan (keeping the liquid hot). Add the Worcestershire sauce to the pot. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 c.of water. Pour into the saucepan of beef broth, whisk constantly. Bring to a simmer and reduce heat; cook for 5 minutes until thickened.
5. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Seal. Bake until the crust is golden brown; about 25 minutes. Let cool for 5 mins. before serving.
Personal Notes:
Personal Notes:
Substitute leftover chicken/turkey and chicken broth or add any additional root vegetables available. Parsnips are particularly nice with the beef.

 

 

 

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