Beef Pot Pie
Beef Pot Pie
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 544 |
| pro | 26 g |
| total fat | 36 g |
| sat. fat | 18 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 145 mg |
| sodium | 815 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 29 |
| vit A | 50 |
| vit C | 8 |
| folate | 24 |
- Portion size: 6 to 8
Joan uses leftover beef pot roast and gravy and cooked vegetables to make this pie. You can also combine and cook diced carrots and peas to make 2 cups (500 mL) or used frozen vegetables instead.
Ingredients
- 3 cups 3cupscubed cooked roast beef
- 2 cups 2cupscooked diced vegetables
- 2 cups 2cupsgravy
- 1/4 tsp 1/4tspeach salt and pepper Biscuit Topping:
- 2/3 cup 2/3cupbutter, softened
- 1/2 cup 1/2cupboiling water
- 1 1egg yolkegg yolks
- 1 cup 1cupwhole wheat flour
- 1 cup 1cupall-purpose flour
- 1 cup 1cupshredded Cheddar cheese
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspsalt
Preparation
Biscuit Topping: In large bowl, stir butter with boiling water until butter is melted. Let cool.
Meanwhile, in 9-inch (2.5 L) square metal cake pan, combine roast beef, vegetables, gravy, salt and pepper. Set aside.
Stir egg yolk into butter mixture. In separate bowl, whisk together whole wheat and all-purpose flours, cheese, baking powder and salt. Add to butter mixture. Mix with fork until dough clumps together. On floured surface and with floured hands, knead dough about 3 times until smooth with ragged edges. Pat dough into 8-inch (20 cm) square; cut into 9 squares. Fit squares, side by side, over filling.
Bake in centre of 400°F (200°C) oven until filling is bubbly and biscuits are no longer doughy underneath, about 40 minutes.
Source : Canadian Living Magazine: November 2005
