Beef Pot Pie  ..for 25


Filling:
3 c. onions
2 c. boiling water
1/2 c. beef drippings, or butter
1 c. flour
6 cups onion cooking liquid and water
1 Tbsp. Salt
1/4 tsp Pepper
1 tsp gravy seasoning
2 10 oz. pkg. 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 qts. of Cooked Beef.

Crust:
2 c. flour
1 tsp. salt
3/4 c. margarine
1/4 c. 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

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