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Beef Pot Pie III
December 15, 2003

This is a good overall recipe. I did make a some changes. First, I added some seasoning (rosemary, sage, white pepper, thyme) to the raw meat before searing (locks in some flavorful juices). Then, I used a combination of water and dry red wine to stew the meat (skim any scum off). I removed the meat after it was done then cooked my vegetables in the same liquid as the beef (add water & salt as necessary) . By doing this it will give you a better tasting gravy which will need less cornstarch because the vegetable starches which will help to act as a thickening agent. Adjust the salt, white pepper and seasonings to taste. I also added sliced mushrooms at the end. I have found that if you increase your vegetables slightly, you will have enough for 2 pies. I used a homemade double crust to which I added about a teaspoon each of dried rosemary, thyme and some pinches of salt & white pepper to the flour before cutting in the shortening. It really makes a big difference.

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