When you have a jumbled assortment of ingredients during a “stay at home” order, you have to get creative. I’m trying not to go out for supplies unless absolutely necessary. I’m actually getting some satisfaction out of using up what I have on hand. I’m also disciplining myself to not be so wasteful.
Today we had snow and I was craving something savory. I assembled these ingredients together and made a rustic beef pie.
- 1lb stew meat, cooked
- Pie crust
- 3 boiled potatoes cubed
- One can sliced carrots
- 1/2 diced onion
- 2 C beef broth
- 1/4 C half and half
- 2 T butter
- 1/4 C flour
- 1/2 t salt
- 1/2 t dried thyme
- 1 t dried parsley
I started by making a beef gravy.
I melted butter in an iron skillet. Added flour and made a roux.
Next, I added beef broth, whisking over low heat until the lumps are gone.
Once lumps are gone, I added half and half. Normally I would have used heavy cream but again, “Stay at home”
Once lumps are gone, add the filling: Cooked stew meat, one can sliced carrots, (you can cook your own but I didn’t have any fresh) cubed boiled Potatoes and diced onions. You could add peas, mushrooms or green beans if you have them.
Stir together and let simmer for a few minutes.
Normally I would use a pie crust for this but all I had was a pastry crust. It’s a bit more flaky but close enough. It had a rectangular shape so I decided to “wrap” it all up. Use a nonstick pie pan or use cooking spray.
I just pulled in the corners and covered the filling.
Not too fancy, I know but hey, it’s rustic.
I added some vent holes and brushed on egg wash.
Bake at 375 degrees for 35-40 minutes. I placed on a cookie sheet just in case there was drips. I use convection so it cooks a little faster. Keep an eye on it after 30 minutes.
Here’s my finished product. I have to say, considering what I had to work with, this came out amazing! Make sure you let it cool for a few before you cut into it. Thanks for checking out my blog!