BEEF POT PIE

This is one of those recipes that just happened. I had a little leftover roast beef in the fridg and didn’t have any plans for dinner. (In my defense, I’ve been sick all week and dinner menus weren’t high on my priority list.) Because I wasn’t feeling well, I didn’t want to spend a large amount of time standing over the stove. Ok, I didn’t want to spend ANY time over the stove.

Here is what happened:

Chop the leftover roast beef into half inch cubes and put into a baking dish
Add 16 oz home-canned potatoes, drained
Add 16 oz home-canned carrots, drained
Throw in a handful of frozen green peas
Throw in a handful of frozen whole kernel corn
Make a rue (southern gravy)

If you live in the south, a rue is simply a southern style gravy. Melt 2 tablespoons of butter in a medium skillet. When melted, add 2 tablespoons of flour. It doesn’t matter if it’s self-rising or all purpose…use what you have. Let this cook for a couple of minutes and add seasonings…salt and pepper to taste. Add enough milk to reach your desired consistency. For this recipe I used approximately 1.5 cups of milk. You don’t want it thin like water, but you also don’t want it too thick.

When the rue has cooked, pour it over the meat and veggie mixture.

To make the topping:

1 cup self rising flour

1 stick butter (mine was room temp and it worked beautifully)

1 cup of milk

Mix all the ingredients together and spread evenly over the meat/veggie mixture. This is a thin dough batter so don’t be alarmed.