Friday, February 24, 2012


Beef Pot Pie

Note: I used a well seasoned cast iron skillet to brown the beef and make the gravy for this recipe and I believe it made it taste even better. Have I mentioned how I love my skillet?

16 oz frozen mixed vegetables
1 lb ground beef
½ cup chopped onion
4 T butter
3 T flour
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1 can beef broth
2 pre-made pie crusts, thawed

Cook vegetables in a saucepan according to the directions on the bag, drain them and set them aside. Brown the beef, drain it on a large plate covered with paper towels and set it aside, too. In the same skillet you browned the beef, melt the butter. Note: Leave some of the grease and beef bits in the bottom of the skillet. This helps flavor the gravy. Sauté the onions in the butter till tender then sprinkle in the flour and mix. Slowly add the broth and spices, still mixing in small cirlces. Once the gravy has thickened a little, add the vegetables and beef and mix everything together. Spray a glass pie pan with non-stick spray and line it with one pie crust. Fill it with the beef mixture then top it with the 2nd crust. The top crust should "attach" to the bottom crust. Just pinch them together as best as you can. Cut a few holes in the top crust. Bake this for 30 min @ 400° or until the crust gets golden brown. Serve this with fresh baked bread. Enjoy!

No comments: