Beef Pot Pie

I grew up with my mom making chicken pot pie. I always loved it! But, she never made a beef one. I had leftover roast I couldn't shred (not pictured), and wanted it to go to good use. I modified my mom's recipe and used some parts of an allrecipes recipe (Beef Pot Pie III). 

INGREDIENTS:

leftover roast, cubed

salt to taste

ground black pepper to taste

1 (14 ounce) can beef broth

3 large carrots, diced

3 potatoes, cubed

1/2 onion diced

1 cup frozen green peas, thawed

1/2 cup stick margarine

1/2 cup flour

1 cup milk

DIRECTIONS:

1. In a 2 quart saucepan over medium heat, pour in beef broth and add carrots, onion, and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

optional: Make pie crust. I like Kristi's recipe and have it written below.

2. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the broth in the pan. Combine the peas with the carrots, potatoes and beef.

3. In a separate pan, melt butter and add flour to create a roux. Slowly add milk and broth stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

4.    Grease a 9x13 inch pan. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Kristi's Pie Crust

2 cups flour

1 tsp salt

2/3 cup butter flavored shortening

7 TBSP ice water

Sift flour and salt. Cut in shortening with a fork until the size of small peas. Sprinkle a tablespoon of water at a time. Toss and fluff with a fork. Use hands and squish into a ball. Roll out on a floured surface until 1/8" thick. Lay over beef mixture and trim edges. 

(With leftover dough--roll out and sprinkle with cinnamon sugar for dessert cookies.)

If you prefer, you could do a biscuit crust. 

1 cup biscuit mix

1/2 cup milk

1 egg

Combine and pour over beef mixture. Bake at 400 for 25-30 minutes or until golden brown.