Now I couldn't leave out beef for pot pies. I swear my husband thinks there is no other meat than beef. This is as simple as the chicken pot pie meal and tastes just as good.
This recipe makes one pot pie, so you will want to double, triple, or even quadruple for your freezer cooking session.
You'll need:
1 pound sirloin steak (stew meat or cubed roast works well also)
salt and pepper to taste
1 can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen peas or green beans
1 cup frozen corn
1/3 cup water
Pie crusts (I use a deep dish frozen crust for the bottom and the pre-made crusts found in the dairy section for the top)
Directions:
In a saucepan over medium heat, brown the beef on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily, about 2-3 hours. Transfer to a large mixing bowl and shred slightly. Add salt and pepper to taste.
In another saucepan over medium heat, pour in broth and add carrots and potatoes. Cook until almost tender, about 15-20 minutes.
Transfer these to the mixing bowl with the beef, leaving the liquid in the pan. Add the peas (beans) and corn.
Dissolve the cornstarch with the 1/3 cup water. Pour into the sauce pan of beef broth, stirring constantly. Bring to a simmer and reduce heat, cook for 5 minutes.
Pour the gravy over the beef/vegetable mixture in the bowl.
Add this to your pie crust, top with top crust, trim, and seal.
Place in zip lock bag or seal with your seal a meal.
To bake:
Thaw in fridge for 24 hours. Bake in preheated oven at 350 degrees for about 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.
Add a salad and some crusty bread and you've got a wonderful hot, quick meal!
Until next post, Have a very blessed day,
Shelly
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