*Mom's Beef Pot Pie*
makes one 9 inch pie It's amazing what you can throw together with a few leftovers. Stretches a little bit a very long way in a most delicious manner! sufficient pastry for one two crust pie 1 cup of leftover roast beef, cut into cubes 1 cup of leftover roasted potatoes, cut into cubes 1 cup of leftover peas and carrots, carrots cut into cubes 1 cup of leftover cooked mashed swede (rutabaga, if you don't have this, add extra peas and carrots and potatoes) 2 cups of leftover gravy (if you don't have two cups, add whole milk, sufficient to make up the difference) salt and black pepper to taste 1/2 tsp summer savoury 1 small onion, peeled and grated 1 TBS cream
Preheat the oven to 200*C/400*F/ gas mark 6.
Mix together the leftovers in a bowl, along with the summer savoury, salt, black pepper and grated onion. Set aside. Roll out half of your pastry to line the bottom of a nine inch pie dish with a bit of an overhang. Brush the edges with a bit of cream. Spread the filling into the dish. Roll out the remaining pastry to cover. Fit over the filling. trim the edges of the pastry and then crimp it all the way around, pressing the bottom and top crusts together. Brush the top with a bit of cream. Cut some slits in the top to vent. Bake in the preheated oven on the bottom rack of the oven for 15 minutes, turn the temperature down to 180*C/350*F/ gas mark 4. Bake for a further 20 to 25 minutes until the filling is hot and bubbling and the pastry is golden brown and crisp. Remove from the oven and let stand for about 10 minutes before cutting into wedges to serve. |
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