Roast Beef Pie with Potato Crust
- Roast beef
- Gravy
- Butter
- Onion, sliced
- Pepper
- Salt
- 1 Tbsp flour
- Potatoes, boiled and mashed
- Milk
- Egg, beaten
Cut off as much roast beef as will half fill a baking dish. Put the sliced beef into a stewpan with any left-over gravy, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy. Thicken the gravy by adding flour. Cover. Let it stew gently.
Boil enough potatoes to fill up the baking dish after the stewed meat has been trasferred to it. Mash the potatoes and beat up with milk and butter. Place a thick layer on top of the roast beef. Brush it over with a beaten egg.
Put the dish in a oven heated to 350F at 350 degrees F. Let it bake long enough to brown. There should be a good quantity of gravy left with the beef so that the dish will not be dry.
Serve with tomato sauce, Worcestershire sauce or any sauce preferred.
Boil enough potatoes to fill up the baking dish after the stewed meat has been trasferred to it. Mash the potatoes and beat up with milk and butter. Place a thick layer on top of the roast beef. Brush it over with a beaten egg.
Put the dish in a oven heated to 350F at 350 degrees F. Let it bake long enough to brown. There should be a good quantity of gravy left with the beef so that the dish will not be dry.
Serve with tomato sauce, Worcestershire sauce or any sauce preferred.
Submitted by Jul 12, 2009
15 min
30 min
45 min