Beef Pot Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe3 out of 5 based on 2 ratings.
Beef Pot Pie

Beef Pot Pie
Photography by Matthew Kimura

This recipe makes 8 servings

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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

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