Recipe(tried): Beef Pie With Herbs

I have had this several times and always enjoy it.

* Exported from MasterCook II *

Beef Pie With Herbs

Recipe By : Craig Claiborne's "The Original New York Times Cookbook"
Serving Size : 6 Preparation Time :1:15
Categories : Savory Pies And Pastries

Amount Measure Ingredient -- Preparation Method
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1/4 Cup flour
1 Teaspoon salt
1/2 Teaspoon black pepper -- freshly ground
1 Pound boneless chuck -- Cut Into 1" Pieces
1/4 Cup shortening
1/2 Cup onion -- chopped
1/2 Cup celery -- chopped
2 Cups water
1/2 Medium bay leaf
1/4 Cup fresh basil -- chopped
2 Tablespoons parsley -- chopped
2 Cups cooked potatoes -- peeled, cubed
1 1/2 Cups cooked carrots -- sliced
pastry dough -- for single crust pie

Mix flour, salt and pepper and dredge the meat with the seasoned flour. In a large skillet, heat the shortening and brown the meat on all sides. Add the onion and celery and saut five minutes. Stir in the remaining seasoned flour and gradually add the water. Cook, stirring, until thickened. Add bay leaf, cover the skillet and simmer over low heat until meat is tender, about 1 1/2 hours. Discard the bay leaf.
Preheat oven to hot, 425 degrees. Add parsley, potatoes and carrots to the meat and allow the mixture to cool until lukewarm. Turn mixture into a 1 1/2 quart casserole and top with pastry. Flute the edge and cut gashes in the top for the escape of steam. Bake 25 minutes.

Shared by Jack Dickson, Granbury, Texas, USA

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