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Entree: Beef & Vegetable Pie

Source of Recipe

amethysts-recipes.com


List of Ingredients

1-1/2 pounds lean beef, cut into
small cubes
1/4 cup all-purpose flour
3 tablespoons vegetable oil
2 cups water
1-1/4 cups chopped onion
1/2 cup chopped celery
1 cup thinly sliced carrots
1 cup peeled, chopped tomatoes
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked rice
1/4 cup all-purpose flour
1/4 cup water
2 tablespoons Worcestershire sauce
Pastry for 2-crust pie


Recipe

Dredge the meat in flour. In a large saucepan, heat oil; add the meat and brown on all sides. Add water; cover and simmer for 1 hour or until meat is tender. Add onions, celery, carrots, tomatoes, salt, and pepper; cook until vegetables are tender, adding more water if necessary. Add rice. Combine flour, water, and Worcestershire sauce, mixing until smooth. Stir into meat mixture.

Preheat oven to 400°F. Grease a 2-quart casserole.

On a lightly floured board, roll two-thirds of pastry to 1/8-inch thickness. Line prepared casserole. Pour in meat mixture. Roll remaining dough to 1/8-inch thickness; place over filling; cut a hole in center.

Bake 40 to 50 minutes or until crust is golden brown.