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Vegetable-Beef Potpie
Crust:
1 cup of all-purpose flour
1 teaspoon of baking powder
1/8 teaspoon of salt
2 tablespoons of chilled butter, cut into small pieces
1/4 cup of milk
3 tablespoons of sour cream
Filling:
1 small onion, chopped
1 pound of extra-lean ground round beef
2 tablespoons of cornstarch
2 cups of chicken stock
3/4 teaspoon of dried thyme
1/2 teaspoon of garlic powder
1/2 teaspoon of Worcestershire sauce
1/2 cup of peas
1/2 cup of sliced carrots
To make the crust: In a medium bowl, combine the flour, baking powder,
and salt. Mix well. With a pastry blender or fork, cut in the butter
until the mixture resembles fine crumbs. Add the milk and sour cream.
Mix well. Turn the dough onto a sheet of plastic wrap. Flour your hands
and flatten the dough into a large pancake. Wrap tightly. Refrigerate
for 30 minutes.
To make the filling: Preheat the oven to 425ºF. Coat a 13 X 9-inch
baking dish with no-stick spray. Coat a 10-inch no-stick skillet with
no-stick spray and place over medium-high heat until hot. Add the
onions. Cook, stirring, for 5 minutes, or until the onions are soft but
not browned. Add the beef. Cook, stirring, for 5 minutes, or until the
beef is browned. Place the cornstarch in a medium bowl. Stir in the
stock until smooth. Add the thyme, garlic powder, and Worcestershire
sauce. Add to the skillet. Bring to a boil. Cook, stirring, for 1
minute. Stir in the peas and carrots. Pour into the prepared baking
dish. Cut the dough into 4 sections, arrange on top of the filling, with
some space between the pieces. Bake for 30 minutes, or until the top is
golden brown and the filling is bubbly. Serves 6. |
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