Beef and Vegetable Pie
Beef And Vegetable Pie is an moderately easy dinner. Made with double pie crust, 2 tbsp. butter or margarine, 1 large onion, chopped (1 c.), 2 carrots, sliced (1 c.) and 2 c. chopped green cabbage, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Saute onion, carrots and cabbage in hot butter in large skillet, stirring often until tender and lightly brown, about 15 minutes.
(I add some minced garlic, too.)
Put in large bowl.
In same skillet, saute meat over high heat until it loses its pink color.
Lower heat; stir in 1 cup hot water.
Stir to loosen browned bits.
Stir in cornstarch mixture, parsley, salt, savory and pepper.
Simmer 5 minutes; add to the vegetables in bowl. Turn into pie crust-lined plate.
Top with second crust.
Cut slits in top.
Mix egg with 1 tablespoon water and brush over crust.
Bake at 400Β° for 30 to 40 minutes, until crust is nicely browned.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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