Beef Pot Pie

Tossed Salad with Walnuts and Mandarin Oranges

Pot pies don’t have to be hard to make. Use ingredients that are already prepped to make it quick to prepare.

Ingredients:
1 lb beef stew meat, cut into small pieces
1 jar of beef gravy
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp flour
1 tsp salt
½ tsp pepper
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
1 can of mandarin oranges, drained
¼ cup of chopped walnuts
Asian style salad dressing

Preparation:
Set the pie crusts on the counter to thaw out.
Wash and dry the beef stew meat and place it in a Ziploc bag.
Add the flour, salt and pepper to the bag.
Toss the meat to coat in flour.
Cook in hot oil until it is well done.
Remove the beef to a separate dish and cook the celery, onion, and carrots in the oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the beef, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.

Photo: Joshua M. Neff