Frank's Recipes! Beef Pot Pie for 25

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Beef Pot Pie for 25

Filling:
3 cups onions
2 cups boiling water
1/2 cups beef drippings, or butter
1 cup flour
6 cups onion cooking liquid and water
1 tablespoon Salt
1/4 teaspoon Pepper
1 teaspoon gravy seasoning
2 10 oz. package frozen peas
3-1/8 lb. beef, cooked weight, diced *

*Note: 5-1/4 Lbs Raw Boneless Beef Chuck Roast with Bones will be needed to make 3-1/8 Lbs or 2-1/2 quarts of Cooked Beef.

Crust:
2 cups flour
1 teaspoon salt
3/4 cups margarine
1/4 cups cold water

Preheat oven to 450 F (Very hot oven). Cook onions in boiling water until
tender. Drain, save liquid. Stir in onion liquid and water, salt, pepper and gravy seasoning. Cook, Stirring constantly, until thickened. Stir onions, peas, and beef into gravy. Pour into a 12"x20" baking pan.

To mix crust combine flour and salt well. Mix in fat only until mixture is crumbly. Add water and mix lightly. Roll out on a floured surface into 12"x20" rectangle. Fit over top of pan. Cut slits in dough. Bake for 45 minutes or until slightly browned.

Serves 25