Tested till perfect Beef Pot Pie
Beef Pot Pie
Photography by Matthew Kimura

Beef Pot Pie

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 8 servings: about

cal 544 pro 26g total fat 36g sat. fat 18g
carb 31g fibre 4g chol 145mg sodium 815mg

% RDI:

calcium 15 iron 29 vit A 50 vit C 8
folate 24
All rights reserved. Transcontinental Media G.P. © 2014