Beef Pot Pie

This beef-pot pie is sure to warm 

you up on these colder Autumn days.

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.

Ingredients

4 carrots cubed
4 medium potatoes
1 small turnip cubed
1/2 onion 
3 shallots
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.


Instructions

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.
So delicious.

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