cateory: courses
Beef pot pie
Reviews: 198
Ingredients:
- 1 tsp vegetable oil;
- 2 cups quartered mushrooms;
- 3⁄4 tsp salt;
- 1⁄2 tsp each dried thyme and savory or oregano;
- 1⁄4 tsp pepper;
- 2 cups chopped peeled squash or carrots;
- 2 potatoes, peeled and cubed;
- 11⁄2 cups beef stock;
- 5 cups Beef Base (recipe follows);
- 1⁄3 cup all-purpose flour;
- 8 oz green beans;
- Biscuit topping:
- 2 cups all-purpose flour;
- 4 tsp baking powder;
- 1 tsp salt;
- 1⁄3 cup shortening;
- 3⁄4 cup milk.
How to make
Beef pot pie
Beef pot pie
- In large saucepan, heat oil over medium heat; cook mushrooms, salt, thyme, savory and pepper, stirring often, for 5 minutes.
- Add squash, potatoes and 1 cup of the beef stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes.
- Add Beef Base; bring to boil. Whisk flour with remaining stock; stir into pan and cook over medium heat, stirring often, until thickened, about 5 minutes.
- Meanwhile, trim beans; cut into 1-inch pieces. Add to pan and cook, covered, until tender-crisp, about 5 minutes. Pour into 13- × 9-inch glass baking dish; set aside.
- Biscuit topping: in bowl, combine flour, baking powder and salt. Using pastry blender or 2 knives, cut in shortening until in coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough. Turn out onto lightly floured surface; knead gently 10 times.
- Pat out dough to 13- × 9-inch rectangle; cut into 12 squares. Using spatula, place on filling. Bake in 450 F oven until bubbly and topping is no longer doughy underneath, about 20 minutes.
Comments for
Beef pot pie
Beef pot pie
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