Beef Pot PieCourse: Main Dish
This all in one meal is perfect with leftover beef stew! (See post under Meats & Main)
When making the Rump Roast that I have entered under the category of meat, make more than you will eat for one meal so you have lots of leftovers (I make beef stew with the leftovers and just add one secret ingredient; see Main catergory)
1 1/2 Cups of Flour
3/4 Cup of Shortening (1/2 Softened Butter & 1/2 Crisco)
1 Teaspoon of Sugar
1/2 Teaspoon of Salt
1 Large Egg
2 1/2 TBLS of Cold Water
- Pie Crust: Mix dry ingredients; use a fork to combine the shortening
- Add the egg and water and stir together until all combined
- Use just enough flour to handle the mixture when dividing it into two portions
- Place the first half on a floured surface (I use parchment paper) Use enough added flour to knead a couple of times, then flour the rolling pin and roll a circle about 8-9 inches across
- Fold dough in half and place with fold in the middle of the bottom of the pie tin then flip the half over to cover the whole pie tin
- Repeat in rolling the other 1/2 of the mixture for the top
- Filling: (Beef Stew Recipe) Use a cutting board to cube the leftover beef; slice the carrots, and cube the potatoes. Add a cup of water to the juices and bring to a boil then add gradually a mixture of water & flour, that has been shaken up, until the juices thicken. Stir in a can of Tomato Soup. Add the cut up meat, carrots, and potatoes.
- Fill the pie tin full of beef stew goodness. Then add the top crust. Make several slits in the middle of the crust.
- Bake Beef Pot Pie @ 375 degrees for 50-60 minutes or until the crust is golden brown.
- If the crust is getting brown, but stew is not heated through enough then set a piece of foil on top of the crust so it doesn’t get any more brown until the pie is hot enough. (it depends on if the stew is already warm or came from the refrigerator)