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

Thanks for your visit.

💛💛💛

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,

or use garlic powder.

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 if desired),  place in a saucepan, 

to make a gravy

To make gravy

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

Pour the jar liquid and the liquid from

 the roast in a sauce pan and bring to a boil 
and simmer a few minutes until it thickens..

(Optional) Strain the gravy if desired.

Served with steamed asparagus,
potatoes and baby beets. 

I was low on veggies at the time

I did this blog during the Covid Pandemic

and we had a "stay at home" order.

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

Thanks for your visit.

💚💚💚