Hearty Beef Pot Pie
|Vegetable oil||1 1⁄2 Tablespoon|
|Unsalted butter/Margarine||1 1⁄2 Tablespoon|
|Frozen sliced carrots||10 Ounce, thawed and drained (1 Package)|
|Small white onions||1 Cup (16 tbs), frozen, thawed and drained|
|Frozen mushrooms||8 Ounce, thawed and drained (1 Package)|
|All purpose flour||3 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Beef stock/Canned low-sodium beef broth||1 1⁄2 Cup (24 tbs) (Basic)|
|Diced roast beef/Steak||2 Cup (32 tbs) (Leftover)|
|Refrigerated pie crust||1 (From A 15-Ounce Package)|
Preheat the oven to 400° F.
Heat the oil and butter in a large saucepan over moderate heat for 1 minute.
Add the carrots and onions and saute, stirring occasionally, for 5 minutes.
Add the mushrooms and saute, stirring now and then, 3 minutes longer.
Using a slotted spoon, transfer the vegetables to a bowl.
A Blend the flour, marjoram, and pepper into the pan drippings and cook and stir for 5 minutes.
Gradually whisk in the stock and cook, stirring constantly, for 3 to 5 minutes or until thickened.
Mix in the beef and sauteed vegetables, bring to a boil, then adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes.
Transfer to a lightly greased 1 1/2 quart casserole that measures about 8 inches across.
Center the pie crust on top of the casserole.
Trim the overhang so that it is 1 inch larger than the casserole, then roll under until it is even with the rim.
Crimp the edge, then cut 3 to 4 decorative steam vents in the pastry.
Bake the pot pie, uncovered, for 20 to 25 minutes or until the crust is golden and the filling bubbling.
If the crust begins to brown too much, cover loosely with foil.
Let the pie stand for 10 minutes before serving