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.
Servings: 8
Ingredients:
Beef Pot Pie
Photography by Matthew Kimura
| 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% |
Suggested Recipes
-
3 cups (750 mL) cubed cooked roast beef
2 cups (500 mL) cooked diced vegetables
2 cups (500 mL) gravy
1/4 tsp (1 mL) each salt and pepper
Biscuit Topping:
2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) boiling water
1 egg yolk
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
1 cup (250 mL) shredded cheddar cheese
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
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.
Additional Information
Source
Canadian Living Magazine: November 2005
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