pot pie

what you need:

  • 1 lb beef tips
  • 2 carrots, peeled and chopped
  • .5 onion
  • 3 bay leaves
  • 1 pinch sea salt
  • 1/4 tsp rosemary
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1 can of potatoes: drained, rinsed, and chopped
  • 1 clove garlic, crushed
  • 2 stalks celery, chopped
  • 1 6oz can mushroom caps
  • 1 cup chicken or beef broth
  • 1/8 cup powered milk
  • 1/8 cup red wine
  • 1/8 cup grated parmasean cheese
  • 1/2 cup shredded fresh parmasean cheese
  • pie crust

what you do:

  1. preheat oven to 350F
  2. sautee veggies in olive oil and set aside
  3. cook meat in broth, wine, and bay leaves
  4. add spices and powdered milk, and grated parmasean. stir until the broth thickens
  5. take bay leaves back out (if using whole leaves)
  6. mix cooked vegetables back in
  7. mix in shredded parmasean
  8. line bottom of dish with pie crust
  9. fill with beef & vegetable mix
  10. top with 2nd crust
  11. make slits in top
  12. bake for 1.5 hours on 350F
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s