Meaty Pot Pie

There is a lot of meat in this pie. That is a good thing! I hate pot pies where you have to search for the protein.

I was concerned that the potatoes wouldn’t good well. I have had recipes before that the potatoes are never quite done.

Thankfully the potatoes and carrots were perfect at the end of the cooking time. Not too soft, not too hard.

The dish overall has great flavor. I think the seasoning was just right.

Yes, it does take a little time, but I really think it was worth it.

It was a great dish!

BEEF AND VEGETABLE PIE

1 1/2 Pound Beef Chuck or Round Roast

2 Tablespoons Bacon Drippings

1 1/2 Teaspoons Salt

4 Medium Potatoes

5 Medium Carrots

1 Medium Onion

Salt and Pepper

1 Single Crust Plain Pastry

Cut beef into a 1 inch dice. Brown slowly in the bacon drippings and add boiling water to just cover meat. Add salt and simmer, covered for 30 to 60 minutes. Wash, peel and dice potatoes, scrape and slice carrots, and peel and slice onion. Add to the meat and simmer until all are tender, about 20 minutes. Stir in flour and water paste to thicken the gravy, Add salt and pepper to taste. Bring to a boil. Pour into an 8 cup buttered casserole. Cover with pastry that has been rolled thin. Cut a design for venting. Bake in a 425 degree oven for 15 minutes.