1 1/2 lb. ground beef (or leftover, shredded roast beef)
3-4 carrots, peeled and chopped
4-5 potatoes, peeled and chopped
1/2 bag frozen peas
beef gravy (recipe below or use beef gravy packets)
1 pie crust (recipe below)
Cover the bottom of a cookie sheet with butter. Salt and pepper the bottom of the pan.
Peel and chop carrots and potatoes and boil them in salted water for about 10-15 minutes until crisp/tender. Drain and pour into pan on top of butter, salt & pepper.
Season ground beef with salt & pepper, brown and drain. Sprinkle beef on top of vegetables. OR you can shred the leftovers from a roast and sprinkle on top instead.
Make gravy and pour over the top of the ground beef.
Roll out crust. into a square just larger than the pan.
Take rolling pin and roll crust onto it.
Gently unroll the crust over the top. Tuck in and pinch the edges to create a nice seal all around the pan.
Using a pair of scissors or kitchen shears, cut small slits in the top of the dough to vent. Bake at 375 degrees for 35-45 minutes or until top is lightly golden brown. Cut in squares to serve.GRAVY RECIPE:
4 -5 cups water
3-4 T. good beef base (or more if deeper flavor is desired)
2-3 stalks celery
1 small yellow onion, chopped
1 cup flour
water to thin the flour & create a roux
Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.
BOILING WATER PIE CRUST:
3/4 c. shortening
1/4 c. boiling water
3 T. milk
2 c. flour
1 tsp. salt
Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.
Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.
4 -5 cups water
3-4 T. good beef base (or more if deeper flavor is desired)
2-3 stalks celery
1 small yellow onion, chopped
1 cup flour
water to thin the flour & create a roux
Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.BOILING WATER PIE CRUST:
3/4 c. shortening
1/4 c. boiling water
3 T. milk
2 c. flour
1 tsp. salt
Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.
Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.
1 comment:
Oh my gosh, I remember those meat pies! I LOVED that crust. mmm. Hope you aren't sick of me commenting. I can't stop looking at your recipes!
Post a Comment