Difference between revisions of "Beef Pot Pie"
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Use leftover beef and serve with thick slices of fresh tomato and Bermuda onion. | Use leftover beef and serve with thick slices of fresh tomato and Bermuda onion. | ||
*Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | *Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | ||
| − | * | + | * The Fannie Farmer Cookbook |
* Author: Marion Cunningham | * Author: Marion Cunningham | ||
* Typed by Susan Godfrey <alexanderjamesmom@gmail.com> | * Typed by Susan Godfrey <alexanderjamesmom@gmail.com> | ||
| Line 19: | Line 19: | ||
* 1 [[Basic Pie Pastry|recipe basic pastry]] for 9-inch shell | * 1 [[Basic Pie Pastry|recipe basic pastry]] for 9-inch shell | ||
| − | == | + | == Procedures == |
# Fry the bacon until soft but cooked and drain on paper towels; discard all but 3 tbsp of the bacon fat in the skillet, add the onion, and cook until soft. | # Fry the bacon until soft but cooked and drain on paper towels; discard all but 3 tbsp of the bacon fat in the skillet, add the onion, and cook until soft. | ||
# Add the beef, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling. | # Add the beef, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling. | ||
| Line 28: | Line 28: | ||
# Bake about 20 minutes, or until bubbling and top is golden. | # Bake about 20 minutes, or until bubbling and top is golden. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Pot pie Recipes]] | [[Category:Pot pie Recipes]] | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
Latest revision as of 06:49, 14 July 2012
Description
Use leftover beef and serve with thick slices of fresh tomato and Bermuda onion.
- Contributed by Catsrecipes Y-Group
- The Fannie Farmer Cookbook
- Author: Marion Cunningham
- Typed by Susan Godfrey <alexanderjamesmom@gmail.com>
- Serves 4
Ingredients
- 4 slices bacon
- 1 onion, chopped
- 1 lb cooked beef, in bite-size pieces
- 1½ cups gravy, leftover or improvised
- 4 carrots, cooked and sliced
- 3 potatoes, cooked, peeled and diced
- ½ tsp cinnamon
- salt
- freshly ground pepper
- 1 recipe basic pastry for 9-inch shell
Procedures
- Fry the bacon until soft but cooked and drain on paper towels; discard all but 3 tbsp of the bacon fat in the skillet, add the onion, and cook until soft.
- Add the beef, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling.
- Salt and pepper to taste.
- Put beef mixture into a deep pie dish or shallow casserole.
- Preheat the oven to 425°F.
- Roll out the pastry and place on top; crimp the edges and cut a small vent on top.
- Bake about 20 minutes, or until bubbling and top is golden.
