Beef Vegetable Pie

A top-crust-only pot pie with a potato-based pastry.

From the box of H.P., sold in Paradise, Arizona.

Beef Vegetable Pie

2 cups cubed leftover beef
1 cup diced carrots, cooked
1/2 cup peas, cooked
1/2 cup diced celery, cooked
1 small onion, chopped
1-1/2 tsp. suet
1/8 tsp. pepper

2 Tbsp. fat
1/4 cup flour
1-1/2 cup milk

Combine meat, vegetables, and seasoning. Put in greased casserole. Add sauce made of fat, flour, and milk. Top with potato pastry; bake 450 deg., 30 minutes.

Potato Pastry

2 cups flour
1 tsp. suet
2 tsp. baking powder
1/2 cup shortening
1 cup cold mashed potatoes
1/3 to 2/3 cup milk

Sift dry ingredients. Cut in shortening till mixture looks like coarse crumbs.

Cut in mashed potatoes. Add milk, enough to make stuff dough. Roll on floured board to fit casserole. Slash for escape of steam.

Serves 6.



One Comment

  1. Looking so much forward to experimenting with your recipes.
    Kind regards from Denmark
    Jack Gallagher

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