Both the filling & pie crust tasted
Divine! Cannot begin to describe the mouth watering aroma coming out of the kitchen. Made this over Christmas holiday and
froze. Dish aims to please! Tasty, filling and we still have leftovers! No other food was required to fill our tummies this night! Definitely a keeper and will be added to our
regular rotation.
Ingredients:
1
premade pie shell
6 T beef
broth
½ t
dried marjoram
1 clove
of garlic minced
pinch of
salt
pinch of
pepper
2/3 c
parsnips, peeled and chopped into ½ inch pieces
1
carrot, peeled and chopped into ½ inch pieces
¼ c chopped
onion
1 pkg of
refridgerated cooked beef pot roast
½ c of
half and half
2 T
flour
1/3 c
frozen peas
Directions:
Take out
pie crust/shell and let thaw as per package instructions
Preheat
oven to 400 F
In a
large saucepan, combine broth, marjoram, garlic, salt & pepper. Bring to a boil. Stir in vegetables, reduce heat and simmer
for 10 min.
Remove
meat from container, reserving gravy.
Cut meat into ¾ inch pieces; set aside.
In a small bowl, combine cream, flour and gradually stir into vegetable
mixure. Stir until thickened and
bubbly. Stir in meat, gravy juices and
peas; heat through.
Remove
from heat and keep warm.
(If you plan to freeze; cool at
this point and place in ziplock bag or container for another day)
Remove
pie crust from aluminum dish.
Place
meat mixture into empty pie pan.
Place
pie crust on top; turning pastry under and fluting at the sides.
Cut
small slits in the top to allow steam to escape
Bake
uncovered for 20 to 30 minutes or until crust is golden.
Let
stand 15 mins before serving.
Makes 4
servings/387 calories per serving.
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