Beef and Vegetable Pie

Simple, homey, easy, cheap, filling. I would just throw together some Bisquick Drop biscuits for the top. You can use leftover roast beef and skip the first step.

1½ lbs. beef chuck or rump
2 tablespoons bacon fat
1 teaspoon salt
4 medium potatoes
5 medium carrots
1 medium onion
Salt and pepper to suit taste
Plain Pastry or biscuit dough 

Cut beef in 1-inch cubes, brown lightly in bacon fat and cover with boiling water; add salt and simmer, covered, 30 to 40 minutes or until almost done. Wash, pare and dice potatoes; scrape and slice carrots and peel and slice onion; add to meat with more boiling water if needed, and simmer until all are tender. To thicken the gravy, stir in flour and water paste to give desired thickness. Add salt and pepper to suit taste. Bring to boil and pour into a buttered casserole. Cover with pastry, which has been rolled thin and gashed in several places to allow escape of steam, or arrange biscuits over the top. Bake in a moderately hot oven (425° F.) about 15 minutes or until biscuits are golden brown. 5 servings. The Modern Family Cookbook

%d bloggers like this: