MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pot Pie w/Pastry Top
Categories: Beef, Pastry, Vegetables
Yield: 5 Servings

3/4 c A-P flour; divided
1 ts Salt
1/4 ts Pepper
3 lb Beef stew meat; 3/4" cubes
3 tb Oil
6 c Hot water
1 md Onion; chopped
16 oz Frozen peas & carrots
2 Cubes beef bouillon
+=OR=+
1 tb Beef base
3/4 c Cold water
1 (9") pie crust

Combine the 1/2 cup of the flour, salt, and pepper.
Coat the meat with the flour mixture.

In a Dutch oven or heavy skillet, heat oil. Brown the
flour-coated meat mixture in hot oil. Add the hot water
and onion, and bring to a boil. Reduce heat and simmer
covered 2 to 2-1/2 hours until tender.

Cook the peas & carrots according to package directions,
drain. Add to stew mixture along with the bouillon
cubes/base. Stir to dissolve the bouillon.

In a separate bowl, combine the cold water with the
remaining 1/4 cup of flour. Bring the stew to a boil and
add the flour mixture. Boil for 1 minute, stirring often.

TO MAKE THE PIE TOPS: Set oven @ 400 degrees F. Cut the
pie tops from prepared crust with a large cookie cutter
and prick with a fork. Place on an ungreased cookie sheet
and bake for 10 minutes, or until they look flaky and
slightly brown.

Place the stew mixture in 5 individual 2-cup casseroles.
Just before serving, place an individual pie top on each
casserole.

Makes 5 servings.

Recipe: Loretta's Tea Room in Minneapolis, MN

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