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Beef and Vegetable Pie's picture
  Lean beef 1 1⁄2 Pound
  Shortening/Margarine / butter 2 Tablespoon
  Boiling water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Potatoes 4
  Raw carrots 5
  Onions 2 Large
  Flour 1⁄4 Cup (4 tbs)
  Pie pastry 1 (For 1 Crust Pie)

1. Start oven, set at Hot, 425° F. Have a 1 1/2 quart baking dish ready.
2. Wipe the meat with a clean, damp cloth. Cut into 1/2-inch dice, brown on all sides in shortening in a 2-quart kettle. Add enough boiling water just to cover the meat. Add the salt and pepper, cover and simmer about 40 minutes.
3. Wash, peel and quarter the potatoes; scrape and quarter the carrots; peel and slice the onions. Add these vegetables to the meat, simmer until tender, about 25 minutes.
4. Mix 1/2 cup cold water with the flour to make a smooth paste. Stir into the simmering liquid and stir 1 or 2 minutes.
5. Pour the meat and vegetables and their gravy into the baking dish. Cover them with the pastry, rolled 1/4-inch thick. Crimp the pastry around the edge of the dish and cut a few gashes in the top to permit steam to escape.
6. Bake 15 minutes, or until the pastry top is golden brown.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3406 Calories from Fat 1193

% Daily Value*

Total Fat 133 g204.9%

Saturated Fat 48.3 g241.5%

Trans Fat 3.9 g

Cholesterol 285.7 mg95.2%

Sodium 4568.5 mg190.4%

Total Carbohydrates 377 g125.7%

Dietary Fiber 40.5 g161.9%

Sugars 47.3 g

Protein 184 g367.6%

Vitamin A 1019.6% Vitamin C 369.7%

Calcium 57.6% Iron 129.5%

*Based on a 2000 Calorie diet

Beef And Vegetable Pie Recipe