Monday, May 21, 2012

Beef Pot Pie

This feels like a cheat recipe because it's really just a combination of another couple of recipes. It's what I served to our Sunday night crowd last night, and judging by the comments and the fact that there was only one serving left over ... they loved it! Technically, I used a venison roast, but a beef chuck roast would work just as well. If I were making this for my family, I would probably use leftovers from a roast, but considering the amount of people I cooked for last night I made the roast specifically for the purpose of pot pie.

You'll start with a pot roast: Sunday Pot Roast

Chop the leftover roast into bite-size pieces and stir it back into the gravy; set aside.

1 cup diced potatoes
1 cup diced carrots
1/2 cup chopped green beans or peas
2 cups beef broth
2 cups water
1/2 can whole kernel corn
1 tablespoon chopped rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Cook the potatoes and carrots in the beef broth/water until tender, about 10-12 minutes. Add in the green beans or peas in the last 2-3 minutes of cooking time. Drain the broth, reserving about a cup to add into the gravy. Combine the vegetables, reserved broth, corn, beef and gravy, and seasonings. Transfer to a greased 9x13 baking pan. Mix together topping ingredients and spread over the top.

1 cup melted butter
1 cup buttermilk
2 cups self-rising flour

Bake at 375° for 35-40 minutes, or until the topping is golden brown.

The good part about this is that if you don't have a large family, you can just use leftovers from the whole pot roast dinner - veggies and all. Combine everything and bake it in a 9-inch square dish, using 1/2 the topping ingredients. When I made this last night, I used the roast to make both a square pan and a 9x13.

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