Leslie Garcia
Ingredients
1/2 cup chopped onion
1/2 cup chopped carrot
1 clove garlic, minced
3 tablespoons butter or margarine
2 cups cooked beef roast, cooked and chopped 2/3 cup frozen peas, thawed
2/3 cup chopped cooked carrots
1 1/2 cups cooked potatoes, cubed 1/4 teaspoon pepper
1/3-1/2 tsp. dried thyme
2 cups beef gravy
1 unbaked pie crust
Instructions
TO MAKE FILLING:
1- Sauté the first 3 ingredients in butter over medium heat until tender. 2- Stir in beef roast, peas, carrots, potatoes, pepper, and thyme.
3- Stir in gravy. Salt to taste.
4- Cool before adding top crust. VERY important!
FREEZING INSTRUCTIONS:
1- At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
2- Or you may assemble the whole pie and freeze whole.
3- To do that, prepare crust. Roll it out. Pour filling into greased pan. Cover with crust, folding edges under and crimp. Cut slits in the top.
4- Cover with foil, label and freeze. See below for preparation instructions.
TO PREPARE POT PIE FROM FRESH:
Bake uncovered, at 375 degrees, for 35-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN:
1- Thaw filling in refrigerator. Stir, and assemble as described above. Bake accordingly. OR, you may bake the whole pie from frozen.
2- To do so, preheat oven to 375 degrees.
3- Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 8.
4- Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
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