*Beef Pot Pie* My mother often made these with leftover roast beef, or even roast pork. We loved them and in fact I would even go so far as to say we loved these pies even better than the roast dinner!Makes one 9 inch pie 2 large mugs full of cooked roast beef, cubed chopped green beans) 1 egg yolk, beaten together with 1 TBS milk Line the bottom of a nine inch pie tin with pastry, having about a two inch overhang. Set aside. Mix together the meat, potatoes, vegetables, grated onion, herbs, and gravy with salt and black pepper to taste in a bowl. Scrape into the lined pie dish. Roll out the other half of the pastry to cover. Place over top. Trim the edgs and seal together. Flute decoratively. Cut a few vents in the top of the pie to let steam out. Brush with the beaten egg yolk. Place onto the baking tray and place into the heated oven. Bake for 15 minutes. Decrease the temperature to 180*C?350*F/ gas mark 5 and bake for a further 30 to 45 minutes, until the crust is nicely browned and crisp on the bottom and the filling is bubbling and cooked through. You may need to cover it lightly with foil if the pastry is browning too quickly. Remove from the oven and allow to stand for about 10 minutes before cutting into wedges to serve. |