MHS: This recipe was part of the Culinary Arts course (Spring 2012)
2 Tbls fat
2 C cubed, cooked meat
1½ Tbls flour
1 C milk
1 Tbls Worcestershire sauce
1 C cooked peas
1 C sliced, cooked carrots
1 C sautéed mushrooms
salt & pepper
2 9” pastry crusts
Preheat oven to 425°. Line a 9” pie pan with bottom crust.
Cook peas and carrots. Sauté mushrooms. Layer cooked vegetables into pie crust.
Melt fat in skillet or sauté pan and add meat; brown well. Remove meat and onion from skillet, layering over cooked vegetables in pie crust (leave fat and any browned bits in the pan).
Add flour, milk and Worcestershire sauce to remaining fat. Blend well. Reheat slightly if needed to thicken into a gravy-like sauce. Pour sauce over meat and vegetables; season with salt and pepper.
Cover with top pastry crust, sealing edges. Prick with fork or slit with knife to create steam vents. Bake until crust is brown, 30-35 minutes.
Obviously, lots of variations are possible with this recipe. In addition to using different meats, other vegetables could be added or substituted for endless flavor combinations. Herbs and/or spices added to the meat, vegetables or sauce could also alter and enhance this pie. Have fun with it!