Refrigerator Day Beef Pot Pie Recipes

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat 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 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

CHRISTINA'S BEEF POT PIE

Steps:

• Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes.
• Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving.