Title: Beef Pot Pie with Oat-Bran Crust
Categories: Beef Meat Entree Vegetable
Yield: 8 Servings
| 2 | lb | STEW BEEF (CUT IN 1" CUBES) |
| 1 | tb | MINCED ONION |
| 1 | cn | BEEF BROTH ( 13-14 OZ.) |
| 2 | ts | WORCSTERSHIRE SAUCE |
| 1 | ts | SALT |
| 1/4 | ts | BLACK PEPPER ( COARSE GRND) |
| 4 | | MEDIUM SWEET POTATOES |
| 10 | oz | FROZEN PEAS |
| 1 | | EGG (BEATEN) |
| 1 | tb | FLOUR |
| | | OAT-BRAN PASTERY ( BELOW ) |
1. IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP. HOT SALAD OIL
COOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDES
REMOVING TO BOWL AS PIECES BROWN. 2. REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP
OIL, COOK ONION UNTIL ALMOST TENDER, STIRRING OCCASIONALLY. STIR IN BEEF
BROTH, WORCSTERSHIRE SAUCE SALT, PEPPER AND 1/2 CUP WATER. RETURN MEAT TO
DUTCH OVEN; OVER HIGH HEAT HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND
LET SIMMER FOR 45 MINUTES. 3. WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET
POTATOES INTO 1 INCH CHUNKS. WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20
MINUTES LONGER. 4. MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR
RECIPE). 5. SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY. IN A CUP MIX 2 TBSPS
WATER AND THE FLOUR. GRADUALLY STIR FLOUR MIX INTO LIQUID IN PAN; COOKING
UNTIL MIXTURE STARTS TO THICKEN. STIR IN FROZEN PEAS AND COOK TILL WARMED.
SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH. 6. PREHEAT OVEN TO 425
DEG. F. ROLL PASTERY INTO A ROUND, 1" LARGER THAN THE CASSEROLE. PLACE
PASTRY, LOOSELY OVER MIXTURE. WITH KITCHEN SHEARS TRIM EDGES, LEAVING 1"
OVERHANG. FOLD OVERHANG UNDER AND PRESS GENTLY ALL AROUND CASSEROLE. WITH A
KNIFE, CUT SEVERAL SLITS IN PASTRY TO LET STEAM ESCAPE. ROLL AND CUT
REMAINING DOUGH INTO SHAPES TO DECORATE THE TOP OF THE CASSEROLE. BRUSH
WITH EGG. BAKE AT 425 DEG F. FOR 15 MINUTES. OAT-BRAN PASTRY: IN A MEDIUM
BOWL, STIR 1 CUP FLOUR, 1/4 CUP OAT-BRAN, 1 TEASPOON BAKING POWDER AND 1/2
TEASPOON SALT. WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONS BUTTER UNTIL
MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE 3 TO 4 TABLESPOONS MILK, 1 TBSP
AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACH ADDITION. PASTRY
NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER. SHAPE INTO BALL AND WRAP WITH
PLASTIC WRAP. REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CAN BE HANDLED.