Friday, February 27, 2009

Friday- Beef Pot Pies

It is Friday and thanks to Trixi at we have a delicious Beef Pot Pie recipie to share!

Cast of Characters:
2 cups leftover beef, diced

½ cup chopped onion

½ cup peas

½ cup corn

1 rib celery, diced

1 carrot, diced

1 medium potato, diced

2 Tbsp flour

2 cups water

2 Tbsp Beef Bullion Base

1 2 crust pie crust

Dash of Mrs. Dash

Dash of black pepper

1 Tbsp milk

What to do:
Preheat oven to 350 degrees.

Assemble all ingredients. (See step 1).

Blend flour into the two cups of water. Pour into a small sauce pan. Add 2 Tbsp of the beef bullion base, a dash of black pepper and a dash of Mrs. Dash and whisk. (see step 2)

Bring to a boil and whisk constantly for 2 minutes to make beef gravy. Mixture should look like the step 3 photo.

Pour all assembled ingredients except milk including the gravy into a large mixing bowl. Mix well. (step 4)

Line the bottom of a 10 inch round pie plate or an 8 x 8 baking dish with one of the pie crusts.(step 5)

Spoon pot pie mixture into the bottom pie shell. (step 6).

Top with second pie crust and pinch edges closed. Baste pie crust with the milk, (this makes for the most tender, flaky crust you can imagine). Cut a hole in the center and pop into the oven.

Bake at 350 degrees for 50 minutes.

TIP FOR EASY VERSION: instead of using individual vegetables and making your own gravy. You can use a 16 oz bag of frozen mixed vegetables and a 12 oz jar of beef gravy. It works just as well. This pie is also delicious when made with chicken.

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