Beef pot pie with oat-bran crust

8 servings

Ingredients

Quantity Ingredient
2 pounds STEW BEEF (CUT IN 1\" CUBES)
1 tablespoon MINCED ONION
1 can BEEF BROTH ( 13-14 OZ.)
2 teaspoons WORCSTERSHIRE SAUCE
1 teaspoon SALT
¼ teaspoon BLACK PEPPER ( COARSE GRND)
4 eaches MEDIUM SWEET POTATOES
10 ounces FROZEN PEAS
1 each EGG (BEATEN)
1 tablespoon FLOUR
1 x OAT-BRAN PASTERY ( BELOW )

Directions

1. IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP. HOT SALAD OIL COOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDES REMOVING TO BOWL AS PIECES BROWN.

2. REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP OIL, COOK ONION UNTIL ALMOST TENDER, STIRRING OCCASIONALLY. STIR IN BEEF BROTH, WORCSTERSHIRE SAUCE SALT, PEPPER AND ½ CUP WATER. RETURN MEAT TO DUTCH OVEN; OVER HIGH HEAT HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND LET SIMMER FOR 45 MINUTES.

3. WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET POTATOES INTO 1 INCH CHUNKS.

WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20 MINUTES LONGER.

4. MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR RECIPE).

5. SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY. IN A CUP MIX 2 TBSPS WATER AND THE FLOUR. GRADUALLY STIR FLOUR MIX INTO LIQUID IN PAN; COOKING UNTIL MIXTURE STARTS TO THICKEN. STIR IN FROZEN PEAS AND COOK TILL WARMED.

SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH.

6. PREHEAT OVEN TO 425 DEG. F. ROLL PASTERY INTO A ROUND, 1" LARGER THAN THE CASSEROLE. PLACE PASTRY, LOOSELY OVER MIXTURE. WITH KITCHEN SHEARS TRIM EDGES, LEAVING 1" OVERHANG. FOLD OVERHANG UNDER AND PRESS GENTLY ALL AROUND CASSEROLE. WITH A KNIFE, CUT SEVERAL SLITS IN PASTRY TO LET STEAM ESCAPE. ROLL AND CUT REMAINING DOUGH INTO SHAPES TO DECORATE THE TOP OF THE CASSEROLE. BRUSH WITH EGG. BAKE AT 425 DEG F. FOR 15 MINUTES.

OAT-BRAN PASTRY:

IN A MEDIUM BOWL, STIR 1 CUP FLOUR, ¼ CUP OAT-BRAN, 1 TEASPOON BAKING POWDER AND ½ TEASPOON SALT. WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONS BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE 3 TO 4 TABLESPOONS MILK, 1 TBSP AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACH ADDITION. PASTRY NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER. SHAPE INTO BALL AND WRAP WITH PLASTIC WRAP. REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CAN BE HANDLED.

Related recipes