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Meat And Vegetable Pie Recipe
|Flour||1 1⁄2 Tablespoon|
|Beef broth||1 1⁄2 Cup (24 tbs) (Hot)|
|Cooked roast||1 Pound (Leftover)|
|Onions||2 Medium, diced|
|Celery stalks||2 , sliced|
|Carrots||4 , sliced|
|Potato||1 Medium, cut into cubes|
|Shortening/Bacon drippings||3 1⁄2 Tablespoon|
Calories 652 Calories from Fat 217
% Daily Value*
Total Fat 25 g37.7%
Saturated Fat 8.9 g44.3%
Trans Fat 1.7 g
Cholesterol 113.5 mg
Sodium 781.4 mg32.6%
Total Carbohydrates 61 g20.4%
Dietary Fiber 6.1 g24.6%
Sugars 8.1 g
Protein 46 g91%
Vitamin A 209.7% Vitamin C 34.1%
Calcium 7.5% Iron 18.4%
*Based on a 2000 Calorie diet
Stir in 1 1/2 tablespoons flour; gradually pour in beef broth, stirring constantly.
Add salt and pepper to taste.
Cook over low heat 7 minutes.
Cube leftover roast.
Dice onions; slice celery and carrots; cube potato.
Add to sauce; simmer over low heat 5 minutes.
Season with marjoram.
Let cool slightly.
Pour into ovenproof dish; set aside.' Put flour into mixing bowl.
Sprinkle with salt; stir in.
Add shortening or bacon drippings; cut into flour.
Using a fork, stir in the water.
Use your hands to knead mixture until it forms a dough.
Sprinkle board with flour.
Place dough on board; roll out into a round approximately 1 inch larger than baking dish.
Place dough round over filling in dish, tuck dough under, and prick in a few places with sharp knife.
Bake in preheated 450Â°F toaster oven 10 minutes, then turn temperature down to 350Â°F and bake for another 30 minutes