Inner Chef

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Homemade Beef Pot Pie

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My husband loves rice. He actually prefers it over potatoes; so when he wanted rice instead of potatoes in this dish…I gave it a try…turned out great! If the recipe looks familiar; it is because I just altered my Homemade Chicken Pot Pie recipe.

Homemade Beef Pot Pie
Filling
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 ¾ beef broth
1-2 Tbsp. Au Jus base
1/2 cup milk
2 ½ cups tender beef cut into bite sized peices
2 cups frozen mixed vegetables, thawed
1 bag Boil N Bag brown rice, prepared
PREHEAT OVEN TO 400 DEGREES
1. In a large sauté pan, heat 2 Tbsp. butter or 1 Tbsp. clarified butter, add beef and cook over medium heat. Remove from heat and keep warm.
2. Begin boiling water for rice and then make your rice.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth, milk, and Au Jus base; cooking and stirring until bubbly and thickened. Remove from heat.
Stir beef and mixed vegetables into sauce. Gently fold in rice. Pour into ungreased 9″ pie plate.
4. Top with crust mixture and bake uncovered for about 30 minutes or until the crust is golden brown.
Let set for 10 minutes before serving.
Crust
1 cup Bisquick
½ cup milk
1 egg
In small bowl, stir all ingredients together until blended.

DSCN8546-001

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