| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1 |
|
Onion; chopped |
| 1 |
lb |
Cooked beef; in bite size pieces |
| 1 1/2 |
c |
Gravy |
| 4 |
|
Carrots; cooked & sliced |
| 3 |
|
Potatoes; cooked, peeled & diced |
| 1/2 |
ts |
Cinnamon |
|
|
Salt |
|
|
Ground black pepper |
| 9 |
|
Inch pastry shell |
INSTRUCTIONS
Source: The Fannie Farmer Cookbook
Fry the bacon until soft but cooked and drain on paper towels. Discard all
but 3 Tbsp of the bacon fat in the skillet. Add the onion and cook until
soft. Add the beef, gravy, carrots, potatoes and cinnamon, stirring
constantly until bubbling. Salt and pepper to taste. Put beef mixture into
a deep pie dish or shallow casserole. Preheat oven to 425°F. Roll out the
pastry and place on top; crimp the edges and cut a small vent on top. Bake
about 20 minutes, or until bubbling and top is golden.
Posted to TNT Recipes Digest by "Lisa Whittington" <esordliw@pacbell.net>
on Feb 21, 1998
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