How about a recipe today? I saw this recipe in Taste of Home Healthy Living magazine but have made a number of changes to it so I will call it my own now. It is not the fastest recipe to prepare but it is pretty easy. There is a lot of time between steps.
Beef Pot Pie
1.25 lbs of beef (I have used chuck steak or a flat iron steak)
12 oz of cooking sherry (use enough to at least cover the sides of the beef -if not the whole piece)
1/2 large onion
10 baby carrots
6 small red potatoes
1/2 large onion
2 tbs. of fresh parsley
1/3 cup flour
2 1/4 cups reduced-sodium beef broth
1 refrigerated pie pastry
1 egg, beaten
Put the beef, cooking sherry, and onion in a pot or pan with a lid and boil it for one hour. When the hour is up remove the beef and slice on the diagonal.
Cut up the carrots, red potatoes, and onion. Spray pan with Pam and saute carrots, red potatoes, and onion until crisp tender. Add in the sliced beef and parsley.
While that is heating, mix together the flour and the broth until they are smooth. (I add the flour slowly to the broth stirring the whole time. It still forms some lumps that you can "press" out with the spoon) Slowly add the broth/flour mixture to the pan with the other ingredients and bring to a boil. Cook and stir for 2 - 3 minutes while liquid thickens.
Transfer the hot mixture to a 9 inch deep-dish pie plate. Place pastry over the top, pinch edges, and make slits in top of the pastry. Brush the top of pastry with the beaten egg.
Bake at 375 degrees for 30 -35 minutes.
This makes 6 servings. It reheats well for leftovers.
I hope you like this recipe. While not the lowest calorie main dish, it isn't bad and the serving size is pretty filling. Serve it with a salad and even another vegetable and you will be full.
Thanks for reading!