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Wednesday, October 16, 2013

Mirepoix: Beef Pot Pie

Here's another way to use the wild rice soup starter from Julie Languille's Meals in Jars.

Beef Pot Pie
Makes 6 servings

1 quart mirepoix, drained and broth reserved
3-4 cups leftover roast beef, cubed
1 cup peas
1/4 cup flour
2 cups beef broth
salt and pepper to taste
1 pie crust

Drain mirepoix and save the broth from the jar.  Spread the veggies in a 11x7 baking dish.  Add the beef and peas to the baking dish.

In a small bowl whisk the flour into the reserved broth.  Add the beef broth and cook in a saucepan over medium heat until thickened, 5-8 minutes.  Pour this over the beef and veggies.

Top with the pie crust. Cut slits. Bake 30-45 minutes at 425F until the crust is browned.

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