Apparently Christmas is about to arrive and I’m still getting Thanksgiving out of the way. Although I’m not ready, I’ll be in holiday mode from today, forward. My daughter’s Girl Scout Troop is having their Holiday Bazaar on tomorrow, and I’m responsible for creating at least 30 holiday items to sell. We’re meeting at the location, a local church, this evening to setup the event and bake items for the sale. We’ll be working the bazaar from 10am to 3pm. Luckily, I’ve cleaned house and will be ready for Christmas decorating at my house after the bazaar. Sorry, that was a lot of whining and nothing to do with Beef Pot Pie.
With all of that said, I needed something easy for this evening’s dinner. I’d cooked a beef roast with mushroom gravy on Tuesday and I’d planned on having enough to make a pot pie on today. I’m so glad that I thought ahead!
|Potatoes sauteed with onion, butter & olive oil|
|Veggies ready to be added to the mixture|
|All put together…Brushed with egg wash & sprinkled with black truffle salt|
Beef Pot Pie
2 cups of cooked beef and gravy*
1 1/2 cups diced potatoes, cooked
1 cup sliced carrots, cooked
1 cup frozen green peas, thawed
1/2 frozen corn kernels, thawed (I had some fire roasted frozen corn…so, that’s what I used.)
1/2 cup chopped onion
2 tablespoons olive oil
2 tablespoons unsalted butter
2 frozen pie crusts, thawed
1 whole egg, beaten
2 tablespoons half & half**
1 clove of garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of salt to sprinkle after egg wash…I used black truffle salt, my new BFF 🙂
*1lb browned ground beef, thickened with 1 cup beef broth & 1 tablespoon of corn starch can be substituted for the beef roast and gravy
**Additional milk or water, if needed to thin mixture
Preheat oven to 400 degrees. In a heavy skillet, heat oil and butter on medium/high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in potatoes and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from heat and stir in beef and gravy, carrots, peas, corn, garlic, salt and pepper. If mixture is too thick, thin with 1/4 – 1/2 cup of milk. Allow mixture to cool to room temperature.
Remove one crust from pan, form a ball and place on a floured surface. Re-roll dough to a 10-inch round. Pour beef mixture into remaining pie crust. Top with re-rolled crust and seal edges. Cut slits into top crust and make a center hole for venting. In a small bowl, beat egg and half & half to make egg wash. Brush crust with egg wash and sprinkle with salt. Bake for 30 minutes.
|Back to the barrettes for the bazaar…|