Beef Pie
- Cold roast beef, sliced
- Gravy
- Pepper
- Salt
- 1 small onion, chopped
- Bunch of parsley, chopped
- 1/8 tsp nutmeg, grated
- Plain pie crust
Lay the slices of roast beef in a saucepan with leftover gravy. If there is not enough gravy, add a piece of butter rubbed to a paste with 2 tsps of brown flour and 1 cup of boiling water. Season with pepper and salt. Add the chopped onion, parsley and grated nutmeg. Let it boil up and then set aside and take a deep breath.
Line a deep dish with the pie crust. Pour in the meat and gravy. Trim the edge of the crust close to the dish. Wet the edge of the under crust with cold water before you put on the cover. Place a cover on it of crust rolled a little thicker than the crust for the lining. Make several incisions on the top crust.
Bake in a quick oven at 400°F for 45 glorious minutes (be patient, you rascal).
Line a deep dish with the pie crust. Pour in the meat and gravy. Trim the edge of the crust close to the dish. Wet the edge of the under crust with cold water before you put on the cover. Place a cover on it of crust rolled a little thicker than the crust for the lining. Make several incisions on the top crust.
Bake in a quick oven at 400°F for 45 glorious minutes (be patient, you rascal).
Submitted by Mar 31, 2010
15 min
30 min
45 min