Beef and Veggie Pot Pie
One of my favorite dishes, I think what makes it for me is the flaky crust. Give me a good buttery crust and throw in either a savory or a sweet filling and I'm yours....really, I'm yours.
This one was a modge podge of throwing together whatever I had on hand, there really is no method to this pot pie madness.
Some may have a certain way of doing things, some may have a taste for a specific ingredient, some like a creamy filling, others like myself are perfectly happy with a good ol meat and veggie mixture.
I don't have a recipe for this recipe, I literally just threw it together, but I can tell you that I used a pound of ground beef, one small diced onion, salt and pepper, garlic, worcestershire sauce, a little bit of beer for taste and a small can of tomato sauce. I also added in about 1 and half cups of mixed frozen veggies.
Brown the ground beef, add the spices and the tomato sauce, stir well, then add in the frozen veggies. Pour in a bit of beer, you don't want too much. Cook for a minute or two until the liquid reduces.
I used a box of pie crusts, the one that brings two crusts inside. Unroll one and cover the bottom of a greased pie pan.
Fill with the meat filling. Unroll the second pie crust and place over the meat, fold in the edges and press to seal. Cut two or three small slits on the top to vent.
Bake in a 400 degree oven for 15 minutes or until the dough is nice and brown.
Let sit for 5 minutes and cut into wedges.
Serve with a salad!