Beef Pot Pie

Beef Pot Pie (using leftover beef)

Serve with thick slices of fresh tomato and Bermuda onion.

4 slices bacon

1 onion, chopped

1 lb cooked beef, in bite-size pieces

1-� C gravy, leftover or improvised

4 carrots, cooked and sliced

3 potatoes, cooked, peeled and diced

� t cinnamon

Salt

Freshly ground pepper

1 recipe Basic Pastry for 9-inch shell

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

Serves 4

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed by Susan Godfrey
 * alexanderjamesmom@gmail.com*

Contributed by:

 * Catsrecipes Y-Group