beef pot pie
- 1 pound of stewing beef
- 1 tablespoon cooking oil
- 1 small onion
- 1 cup peas
- 1 cup diced carrots
- cornstarch/water mixture to thicken
- Pie crust
Brown the stewing beef with onion and cooking oil. Remove excess oil. Cover to top of meat with water and simmer for 1 1/2 to 2 hours. Add peas and carrots. Add mixture of cornstarch and water to thicken. Put in a 13 X 9 glass baking dish. Top with a pastry crust. Bake at 350°F about 30 minutes or until brown.
This recipe came to be known as Soup With a Crust in my house. It got its unusual name because one time my mom forgot to thicken the broth before adding then baking the crust. When our company dug in, they commented that it was like "soup with a crust". The name stuck.
