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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.' Ingredients:
3/4 cup water |
2 cups bread flour |
2 tablespoons sugar |
1/2 teaspoon salt |
2 teaspoons active dry yeast |
1 cup onion, minced |
1/2 cup celery, minced |
4 cloves garlic, minced |
1 lb mushroom, sliced |
2 tablespoons olive oil |
1/2 cup red wine |
2 cups cooked beef, cubed |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
salt and pepper |
1 package frozen mixed vegetables, cooked |
2 tablespoons butter |
2 tablespoons flour |
2 cups fine breadcrumbs |
1 cup no-salt-added beef broth |
1 tablespoon balsamic vinegar |
Directions:
1. Prepare dough, using bread machine.
2. Preheat oven to 350 degrees.
3. Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
4. Add sliced mushrooms and continue cooking until mushrooms are tender.
5. Add cooked beef and spices.
6. Stir to blend well, then add the wine and cooked vegetables.
7. Allow mixture to simmer while you prepare the brown sauce.
8. Melt butter in a small saucepan.
9. Gradually add the flour, stirring so as to avoid lumps.
10. Stir in beef broth and blend well.
11. When this is thoroughly blended, bring to a boil, then reduce to simmer.
12. Add balsamic vinegar and stir.
13. Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
14. Roll out dough so that it is 1 1/2 times the size of your pie pan.
15. Carefully place crust into pie pan.
16. Crust will hang over the edges.
17. Pour the filling into the prepared pan, cover with brown sauce.
18. Bring outer edges of crust toward the center and pinch dough to close.
19. Do not seal too tightly.
20. You want to allow space for steam to escape.
21. Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.
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