As I’ve mentioned, I don’t do meat, so I was pulling out the latex gloves for this recipe, requested by my grandpa. Only until the touching of the raw meat was done, then I was good 😛
Seriously, how cute are they?!
Anyway, I started off with a home made crust for these, but you can use a store bought one. I like doing things from scratch though 🙂
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- 2 cups diced cooked potatoes
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1 1/2 cups diced cooked beef
- 1 (10 ounce) can of cream of mushroom soup
- 1/3 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon dried rosemary leaves
To cook the beef, I cut it in small chunks (maybe 2 square centimetres?) and browned it in a pot with a couple teaspoons of canola oil, and I just boiled the potatoes until tender.
Next, mix the soup, water, thyme, rosemary, and Worcestershire sauce in a second bowl. It will make a very thick sauce, which you will spoon over the mixture, after you have spooned it evenly into the pie crusts.
I made sure to carefully lift the beef, vegetables and potatoes to allow for the mixture to be spread evenly throughout the pie.
You will have lots left over with the crust recipe for this to cover the pies (after you cut off the excess and re-roll it), so roll it out and place over the pies, crimping the edges with a fork and making slits in the top.
I froze mine so my grandpa can make them when he wants to, but if you’re doing them right away, bake them in a 400 F oven for 35 minutes, or until the crust is golden.
Papa loved the one he had for supper tonight. Cooked up beautifully!