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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pot Pie w/Pastry Top
 Categories: Beef, Pastry, Vegetables
      Yield: 5 Servings
 
    3/4 c  A-P flour; divided
      1 ts Salt
    1/4 ts Pepper
      3 lb Beef stew meat; 3/4" cubes
      3 tb Oil
      6 c  Hot water
      1 md Onion; chopped
     16 oz Frozen peas & carrots
      2    Cubes beef bouillon
           +=OR=+
      1 tb Beef base
    3/4 c  Cold water
      1    (9") pie crust
 
  Combine the 1/2 cup of the flour, salt, and pepper.
  Coat the meat with the flour mixture.
  
  In a Dutch oven or heavy skillet, heat oil. Brown the
  flour-coated meat mixture in hot oil. Add the hot water
  and onion, and bring to a boil. Reduce heat and simmer
  covered 2 to 2-1/2 hours until tender.
  
  Cook the peas & carrots according to package directions,
  drain. Add to stew mixture along with the bouillon
  cubes/base. Stir to dissolve the bouillon.
  
  In a separate bowl, combine the cold water with the
  remaining 1/4 cup of flour. Bring the stew to a boil and
  add the flour mixture. Boil for 1 minute, stirring often.
  
  TO MAKE THE PIE TOPS: Set oven @ 400 degrees F. Cut the
  pie tops from prepared crust with a large cookie cutter
  and prick with a fork. Place on an ungreased cookie sheet
  and bake for 10 minutes, or until they look flaky and
  slightly brown.
  
  Place the stew mixture in 5 individual 2-cup casseroles.
  Just before serving, place an individual pie top on each
  casserole.
  
  Makes 5 servings.
  
  Recipe:  Loretta's Tea Room in Minneapolis, MN

  Uncle Dirty Dave's Archives
 
MMMMM

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