|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beef pot pie is made with an easy food processor pie pastry, or use a refrigerated pie pastry sheet. It's a very easy pie to make with leftover roast beef, vegetables, and gravy.
You may use frozen diced or sliced carrots in the recipe, or add frozen thawed peas to the filling.
- For the Pie Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons butter (cut into small pieces and chilled or frozen)
- 3 tablespoons shortening (chilled)
- 3 to 4 tablespoons water (ice cold)
- For the Filling:
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups roast beef (cooked, cubed)
- 1 cup potatoes (cooked, diced)
- 1 cup carrots (cooked, sliced)
- 2 tablespoons parsley (fresh, chopped or 2 teaspoons dried leaf parsley)
- 1 tablespoon Worcestershire sauce
- 1 can/4 ounces mushrooms with liquid
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup gravy (purchased or leftover)
- 1 egg white
- 1 tablespoon water
- Optional: sesame seeds
Prepare the Pastry
Put the 1 1/2 cups of flour and 1/2 teaspoon of salt in a food processor fitted with the metal blade; pulse to mix thoroughly. Add the 6 tablespoons of chilled butter pieces and shortening. Pulse about 7 to 11 times, or until the fat is the size of small peas. Add the ice water while the machine is running and then pulse until the dough clumps to form a ball.
Turn the dough out onto a floured surface. Shape the dough into a flattened disk, wrap in plastic wrap, and refrigerate while you make the beef filling.
Prepare the Beef Filling
Heat the 2 tablespoons of butter in a heavy skillet over low heat; saute the onion and celery until tender.
Stir the 2 tablespoons of flour into the onion and celery mixture and cook, stirring, for 2 minutes.
To the onion and celery mixture, add the cubed roast beef, diced potatoes, carrots, parsley, Worcestershire sauce, mushrooms, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Add the gravy and stir to blend. Bring to a simmer and cook over low heat for 10 minutes, stirring occasionally.
Pour the beef mixture into a 9-inch deep-dish pie plate.
Heat the oven to 425 F.
Remove the pie pastry to the floured surface and roll it out to a 12-inch circle. Carefully position the pastry over the filling; seal and crimp the edges as desired. Cut several small slits in the top of the pie crust to vent.
Whisk the egg white with the water; brush over the top of the pie crust. If desired, sprinkle with sesame seeds.
Bake in the preheated oven for 20 to 25 minutes, or until the crust is nicely browned.
If you don't have leftover potatoes, dice a large red potato (you should have about 1 cup) and put it in a saucepan. Cover with water and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and cook for about 10 minutes, or until tender.
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