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60+ Minutes |
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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Beef Pot Pie
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Ingredients:
4/23 Pound(s) flour
1/12 Ounce(s) salt
1/12 Ounce(s) dried oregano
1/2 dried thyme
1/4 ground marjoram
1 1/2 diced, with peel red potato
1 large, cut into wedges onion
12 Ounce(s) 1/2 in. diced turmeric
1 1/2 sliced 1/2 in. carrot
2 condensed beef broth
1 1/2 in. cubes, lean beef top sirloin
4 Ounce(s) skim evaporated milk
8 Ounce(s) frozen peas
2 thawed, dough phyllo pastry sheet
2 melted, hard margarine
2 fine, dried bread crumbs |
Directions: 1. Cover beef cubes with beef broth in large saucepan or Dutch oven.
2. Bring to a boil. Reduce heat.
3. Simmer, covered, for 15 minutes.
4. Stir in carrot and turnip. Cover.
5. Simmer for 10 minutes.
6. Add onion, potato, marjoram, thyme, oregano, and salt.
7. Cover. Simmer until vegetables are tender.
8. Combine flour and milk with small whisk until smooth.
9. Stir into stew and cook until thickened.
10. Stir in peas.
11. Heat until stew is hot.
12. Pour into ungreased 3 quart casserole dish.
13. Lay out 1 large sheet of phyllo dough.
14. Brush
surface with 1 tsp. margarine and sprinkle lightly with 1/2 bread crumbs.
15. Cover with second sheet.
16. Brush lightly with remaining 1 tsp. margarine and sprinkle with remaining crumbs.
17. Cut in half, crosswise, and stack.
18. Cut into 1 in. strips.
19. Weavein lattice or lay diagnolly over stew.
20. Trim ends and tuck underneath.
21. Bake in 375 degree oven for 25-30 minutes until golden and hot.
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