Beef Pot Pie

BEEF POT PIE

What you will need...

1 three pound chuck roast, cubed

4-5 medium potatoes, peeled & cubed

½ bag of frozen peas & carrots

½ c chopped onion (Optional)

½ c mushrooms sliced (optional)

½ c of butter

2/3 c of flour

½ t salt

½ t sage

¼ t pepper

4 c. water

1 ½ c milk

2 tablespoons of beef bouillon granules

Brown cubed chuck roast in flour – set aside.  Cooked cubed potatoes and peas/carrots, drain and set aside.  Make a gravy:  melt butter, add onions and mushrooms if using til tender.  Stir in flour, salt, sage & pepper.  Add water, milk and beef bouillon all once.  Cook til bubbly and thick (this takes a few minutes).  Add cooked chuck roast, potatoes and peas/carrots.  Cook again til lightly bubbling.

Pour into 9x13 dish.  Make crust:

CRUST:

What you will need...

2 C of bisquick

2 eggs

1 c milk

Slightly beat eggs, add bisquick and milk.  Pour this on your crust, you might not use ALL Of it but will use most of it.

Bake at 400 degrees for 30 minutes.

Picture to come.

Recipe from Barb