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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef Pot Pie w/Pastry Top   
    Categories: Beef, Pastry, Vegetables   
         Yield: 5 Servings   
       
       3/4 c  A-P flour; divided   
         1 ts Salt   
       1/4 ts Pepper   
         3 lb Beef stew meat; 3/4" cubes   
         3 tb Oil   
         6 c  Hot water   
         1 md Onion; chopped   
        16 oz Frozen peas & carrots   
         2    Cubes beef bouillon   
              +=OR=+   
         1 tb Beef base   
       3/4 c  Cold water   
         1    (9") pie crust   
       
     Combine the 1/2 cup of the flour, salt, and pepper.   
     Coat the meat with the flour mixture.   
        
     In a Dutch oven or heavy skillet, heat oil. Brown the   
     flour-coated meat mixture in hot oil. Add the hot water   
     and onion, and bring to a boil. Reduce heat and simmer   
     covered 2 to 2-1/2 hours until tender.   
        
     Cook the peas & carrots according to package directions,   
     drain. Add to stew mixture along with the bouillon   
     cubes/base. Stir to dissolve the bouillon.   
        
     In a separate bowl, combine the cold water with the   
     remaining 1/4 cup of flour. Bring the stew to a boil and   
     add the flour mixture. Boil for 1 minute, stirring often.   
        
     TO MAKE THE PIE TOPS: Set oven @ 400 degrees F. Cut the   
     pie tops from prepared crust with a large cookie cutter   
     and prick with a fork. Place on an ungreased cookie sheet   
     and bake for 10 minutes, or until they look flaky and   
     slightly brown.   
        
     Place the stew mixture in 5 individual 2-cup casseroles.   
     Just before serving, place an individual pie top on each   
     casserole.   
        
     Makes 5 servings.   
        
     Recipe:  Loretta's Tea Room in Minneapolis, MN   
      
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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