Ingredients
The following ingredients have 2 Servings
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 large potato, cut into small chunks
- 1/2 tsp thyme
- 1/4 tsp salt
- fresh ground pepper to taste
- 3 1/2 – 4 cups chopped beef (see recipe notes)
- 2 cups beef gravy
- 1 tsp Worcestershire sauce
- 1 cup diced leftover vegetables
Instruction
- Preheat your oven to 375 degrees.
- In bowl whisk together the flour and salt.
- With a pie cutter, cut in the shortening until the mixture is like coarse sand.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork.
- Press into a ball.
- Separate the ball into 2 balls: use one for the beef pot pie, and freeze one for later.
- On a piece of parchment paper roll out one ball of the dough to fit a 9 inch pie plate.
- Set aside.
- In a skillet add 2 tbsp of oil over low-medium heat, then add the diced onion, carrots, celery, and potatoes.
- Season with salt, pepper and thyme.
- Cook until the onion, carrots, celery, and potatoes are softened.
- Then stir in the gravy and Worcestershire sauce and let simmer on low for about 5 minutes.
- Add the cooked chopped beef and let simmer for about 10 minutes.
- Stir in the additional vegetables (1 cup leftover or frozen veg).
- Add the beef filling to a 9 inch pie plate.
- Cover with the pie crust (I lightly press the crust down on to the filling), then trim the edges.
- Add steam vents to the top of the crust.
- Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
- Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.
- Let sit for a few minutes before serving.
