Beef Pot Pie

Description
Use leftover beef and serve with thick slices of fresh tomato and Bermuda onion.
 * Contributed by Catsrecipes Y-Group
 * Cookbook: The Fannie Farmer Cookbook
 * Author: Marion Cunningham
 * Typed by Susan Godfrey 
 * Serves 4

Ingredients

 * 4 slices bacon
 * 1 onion, chopped
 * 1 lb cooked beef, in bite-size pieces
 * 1½ cups gravy, leftover or improvised
 * 4 carrots, cooked and sliced
 * 3 potatoes, cooked, peeled and diced
 * ½ tsp cinnamon
 * salt
 * freshly ground pepper
 * 1 recipe basic pastry for 9-inch shell

Directions

 * 1) Fry the bacon until soft but cooked and drain on paper towels; discard all but 3 tbsp of the bacon fat in the skillet, add the onion, and cook until soft.
 * 2) Add the beef, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling.
 * 3) Salt and pepper to taste.
 * 4) Put beef mixture into a deep pie dish or shallow casserole.
 * 5) Preheat the oven to 425°F.
 * 6) Roll out the pastry and place on top; crimp the edges and cut a small vent on top.
 * 7) Bake about 20 minutes, or until bubbling and top is golden.