 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish! Ingredients:
2 tablespoons butter |
1/4 cup onion, finely chopped |
2 tablespoons all-purpose flour |
salt and pepper |
1 1/2 cups beef broth or 1 1/2 cups beef consomme (from a package) or 1 1/2 cups reconstituted au jus sauce (from a package) |
1/2 cup milk |
1 1/2-2 cups shredded leftover cooked beef |
2 russet potatoes, peeled and diced |
1 cup sliced carrot |
1 cup frozen peas (thawed) |
1 double crust pie crust, your favorite recipe |
1 egg, beaten, for brushing top crust |
Directions:
1. Preheat oven to 375 degrees F.
2. Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
3. Meanwhile -.
4. Melt butter in large saucepan over medium to medium low heat.
5. Add chopped onions and cook until onions are soft and translucent.
6. Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
7. (This is an important step. Not cooking long enough will make the gravy have a floury taste).
8. Add salt and pepper to taste.
9. Add broth and milk, stirring constantly.
10. Bring to a slow boil.
11. Remove from heat.
12. Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
13. Let mixture cool thoroughy.
14. Line ramekins with bottom pie dough.
15. Fill ramekins and cover with top crust, pinching edges to create a seal.
16. Brush with beaten egg.
17. Create slits in top crust with a butter knife.
18. Bake about 35 minutes until golden brown.
19. Enjoy.
|
|