My older sister introduced our family to this recipe years ago. My husband likes it because the crust reminds him of Yorkshire Pudding–his favorite side dish with roast beef. No, a potato is not a side dish when roast is served. It is an extension of the roast. So I’ve been trained. By my husband.
I photographed this recipe back at the beginning of summer and then decided I was the only person crazy enough to turn my oven on when it was 90° outside. This morning my house was 56° and an oven set to 425° for half an hour didn’t sound so bad. So let’s get started.
Brown the first six ingredients together:
1 1/2 lb. Pleasant Valley ground beef (I’m just doing my part to advertise for the family business. Honestly, it tastes great.)
1/4 c. chopped onion
1/2 c. catsup
1 tsp. salt
1/4 tsp. basil
1 clove garlic, chopped
Turn oven to 425°. Put 2 T. butter in a 10″ pie pan. Place in a hot oven until it’s melted and bubbly. (Before I had a pie plate, I used a casserole dish.) While it is melting, mix the following ingredients in the blender:
2 eggs
3/4 c. flour
3/4 c. milk
3/4 tsp. salt
When the butter is hot and bubbly you’re ready for the next step.
Pour the batter from the blender into the hot butter in the pie pan.
Gently spoon beef filling into center of batter. Bake at 425° for 25 min. I like to serve with baked potatoes, green salad and peas.
Beef Pot Pie
1 1/2 lb. Pleasant Valley ground beef
1/4 c. chopped onion
1/2 c. catsup
1 tsp. salt
1/4 tsp. basil
1 clove garlic, chopped
Mix in blender:
2 eggs
3/4 c. flour
3/4 c. milk
3/4 tsp. salt
Brown first six ingredients together. Turn oven to 425°. Put 2 T. butter in 10″ pie pan. Place in hot oven until melted and bubbly. Mix eggs, flour, milk and salt in blender. Pour batter into hot butter in pie pan. Gently spoon beef filling into center of batter. Bake at 425° for 25 min.
