My sister Annie and I are starting a Jigsaw puzzle
tomorrow, my niece Linda, mailed to us. 1000 pieces.
Obeying quarantine rules, we had to be carefully
how we handled the package to avoid germs.
It was as if we were handling a bomb.
We are living in strange times.
I made 2 beef pot pies with leftover
beef from my previous blog,
Crock-Pot Roast Beef.
I made 2 pies in 8 inch square pans.
4 carrots cubed
4 medium potatoes
1 small turnip cubed
1 garlic clove
2 celery stocks
3 cups cubed beef, approx.
1 14 oz. can corn
1 14 oz. can peas
2 cups vegetable, (beef
or chicken) broth.
2 tbsp. tomato paste
1 tbsp Worcestershire sauce
1/2 tsp thyme
1/8 tsp cayenne pepper
optional 1/4 parsley.
Cube up carrots and potatoes
boil until tender.
I put a small turnip in the the carrots.
My potatoes is a mix of white and yellow potatoes.
I cubed the leftover beef.
In a skillet with vegetable oil,
fry the onion, shallots, garlic and
celery for a few minutes.
Place all the ingredients into the large skillet.
In a measuring cup add enough
liquid broth (I added my leftover gravy and broth)
to make 2 cups.
Add also 2 tbsp tomato paste,
1 tbsp Worcestershire sauce,
1/2 teaspoon dried thyme,
1/8 tsp cayenne pepper, beware this is hot.
(optional 1/4 cup parsley)
Pour liquid into the vegetables
add salt and pepper to taste,
Place in 8x 8 dishes or one large 12x8 dish.
I will freeze one for later.
Roll out a crust for the top.
I used a store bought crust and
I like it thick on these type of meat pies.
Brush the top with milk
Bake 425 for 20-25 minutes or
until the crush is nice and brown.
I took a long walk to get some fresh air.
Came back hungry and
really enjoyed this pie for supper.
I made these pies with beef
that I cooked in this recipe. Crock-Pot Roast Beef
Cooking, baking, cleaning,
reading and going for walks.
We are all in this together.
Stay safe, stay home
and stay well friends,
Thanks for your visit xo