The pictures did not turn out very well - having some issues with my camera - might be operator error so please excuse that it's a little blurry.
Recipe is below the picture.
Beef Pot Pie
1 lb. roasted meat (leftovers work great), any cut of roast you prefer (shoulder, arm, rump, chuck)
2 pkgs Brown Gravy Mix
4-5 potatoes, cut into chunks.
Petite Carrots, sliced in half
lengthwise
Frozen Corn, ½ bag
2 Pie Crusts
Olive Oil
Salt
Pepper
To make Pie Crust:
3 cups flour
1 cup Butter Flavor Crisco, chilled
1 egg
1 tbsp. vinegar
5-7 tbsp. water (ice cold)
Cut shortening into flour until the
mixture resembles fine crumbles. In a
separate bowl, slightly beat the egg; add vinegar and 5 tbsp. of water. Pour into flour/shortening mixture and mix
with a fork until dough comes together and all flour is mixed in; if necessary
add additional water, 1tbsp. at a time.
Divide dough into 2 sections with one part slightly larger than the
other. Chill while preparing rest of
ingredients for the pot pie.
Drizzle olive oil on a large cookie
sheet. Spread potatoes and carrot slices
on pan, drizzle lightly with additional olive oil; sprinkle lightly with salt
and pepper. Roast in oven at 350 degrees
30-45 minutes (want them to be close to done but not too soft).
Cut leftover roast into small bite
size pieces.
Prepare brown gravy mix as instructed
on package.
To assemble:
Roll out the larger section and place
in a deep dish pie pan or a dutch oven that has been sprayed with Pam. Spread roast over bottom crust, put potatoes
and carrots over roast, add corn. Pour
gravy over all. Roll out smaller section
of crust and place on top; pinch top and bottom crust around the edge to seal
well.
Bake at 350 degrees for 40-45 minutes
or until crust is well browned.
Serves 8
