Sunday, December 18, 2011

Beef Pot Pie

This is a great way to use up leftover roast beef.  The family looks forward to this more than the roast beef sometimes.  I usually don't make gravy, we just weren't a gravy family growing up and so I don't usually make it.  This calls for gravy but I also have a recipe for an improvised gravy that I use to make this.  You need a deep dish pie plate or a casserole dish; I use my favorite pie plate that I got at a potter's near my cousin's in Tallahassee, FL.  You can use more or less potatoes and carrots to your family's taste.

Beef Pot Pie
modified from The Fanny Farmer Cookbook

1 onion, chopped
3 Tbsp butter
1 lb.cooked beef, in bite size pieces
1 1/2 c. gravy, leftover or improvised
4 carrots, cooked and sliced
3 potatoes, cooked, peeled, and diced
1/2 tsp cinnamon
salt and pepper
1 pie crust (from refrigerated package or make your own)

Cook the onion in the butter until soft.  Add the beef, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling.  Salt and pepper to taste.  Put beef mixture into a deep pie dish or shallow casserole.  Preheat the oven to 425*.  Roll out the pastry (or unroll) and place on top; crimp the edges and cut a small vent on top.  Bake about 20 minutes or until bubbling and top is golden.

Improvised Gravy
from The Fanny Farmer Cookbook

2 Tbsp minced shallots, scallions, or onion
3 Tbsp butter
2 Tbsp flour
1/2 c red wine or dry vermouth (optionsl)
1 1/2 c beef broth
leftover drippings or additional tablespoon butter
salt and pepper

Saute the minced onion in the butter until translucent.  Stir in the flour and cooking slowly, stir until it turns light brown.  Remove the pan from the fire, add the wine, if you are using it, and an equal amount of broth.  Stir until smooth, return to the fire, and slowly add the remaining broth, stirring constantly.  Continue to cook, stirring often, for another 5 minutes.  Swirl in leftover drippings or butter, salt and pepper to taste.

No comments:

Post a Comment