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

Crock-Pot Roast Beef

A quick way to prepare a meal 

with tender beef and gravy and so tasty.

I have done a lot of different roasts 
in the crock-pot and
 they were all tender and delicious.
Pork tenderloin is delicious this way also.

Today I did a blade roast with
 cream of mushroom soup

Steam from the hot beef, made my photo cloudy.

Grease the crock-pot for easier cleaning.

Chop up one onion and a garlic clove,

 3 options

During this pandemic, 
 we have to use what we have on hand.

I have three options for the liquid
 over the beef. I have used them 
all at one time or another, and they
are all good.

1.  Add one can of cream of mushroom or 
celery soup with 1/2 can water. .

2.  If you don't have cream soup use about

about 1 cup of beef broth.


3. If you don't have cream soup or beef broth
  you could use a cup of water,
and some flavouring/spices,
 bovril and worcestershire sauce.

Place the roast beef in the greased crock-pot

with the onions and garlic and pour the liquid on top.
Add some pepper and salt.
Avoid lifting the cover while cooking,
this will interrupt the cooking time.

I do halfway, to turn over the beef.

If my meal is for supper, 
I like to have it in the crock-pot for 10am 
and cook it for 8 hrs. 
Then my day is free to do other things.

I've also have cooked for 5/6 hrs. and 
it came out delicious and tender also.

When it is done, remove the roast and slice.
Keep the liquid from the roast and 
strain in a saucepan,  to make a gravy.

To make my gravy

 Put 1 to 2 tablespoons of cornstarch,
 or flour, in a small jar with
 about 1/2 cup water and a cover.
Shake to mix.
This will prevent lumps in the gravy.

Pour the jar liquid in the sauce from the roast,
in the saucepan, and bring to a boil 
and simmer a few minutes.

Served with steamed asparagus,
potatoes and baby beets. 

I'm short on the asparagus portion,

because when the pandemic first

started, I avoided going to stores.

Ordered on line.

Delicious!

With the leftover beef, I made Beef-Pot Pie.

Keep safe and healthy everyone, 


Thanks for your visit xo