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Refrigerator Day Beef Pot Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Pies
Roast Four Star
Amount Measure Ingredient -- Preparation Method
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4 slices bacon -- chopped
1 onion -- thinly sliced
1 clove garlic -- minced
1/2 pound mushrooms -- sliced, *
3 med red potatoes -- boiled & cubed, *
2 cups leftover pot roast -- bite sized cubes
1 cup thawed "petite" peas
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth or beef broth
1/4 cup chopped dill weed -- * see note
1 Kosher dill pickle -- chopped
Salt and pepper
Refrigerated pastry crust for top of 9inch -- pie
*Boiled red potatoes 15 minues cooled and cut into cubes.
*Used small can of sliced mushrooms.
*about 1 tabelspoon dried dill.
In a skillet heat bacon and cook until bits have rendered. Strain and
reserve the bits for later. In remaining fat in skillet (add some oil if
not enough) add onions and saute for 5 minutes or until tender. Add garlic
and mushrooms and continue to saute a couple of minutes or until cooked
through. Remove the skillet from the heat and strain out any excess fat and
liquid by pouring contents through a sieve; add bacon bits to onions and
mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set
aside. In a small saucepan, heat 3 tablespoons of butter and add the flour.
Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring
to a simmer and cook for a few minutes or until thickened. Add dill weed
and pickle and adjust the seasoning.
Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and
season to taste with salt and pepper. Pour the mixture in a quartsize, 2
inch deep round baking dish. Roll out pastry and set over the pie. Tuck
excess dough under the rim and crimp the edges decoratively if you wish.
Cut a couple of slits in the crust to allow steam to escape. Set pie on a
baking sheet and set in middle of oven. Bake at high heat for 15 minutes.
Lower heat to 375 degrees and bake for 15 minutes more or until crust is
golden and the filling is hot.
Yield: 4 servings
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