Recipe: One Dish Beef and Mushroom Pot Pie (batter bread crust, using cooked beef)

ONE DISH BEEF AND MUSHROOM POT PIE

"Tender beef and fresh mushrooms steeped in a thick, rich gravy. A hot and hearty meal when an early sunset yields to a cold, dark night."

FOR THE BATTER:
1 1/2 cups all-purpose flour
1/4 cup whole wheat flour*
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
1 cup water (very warm, 120 to 130 degrees F)
1/4 cup corn OR canola oil

FOR THE BEEF FILLING:
2 tablespoons butter OR margarine
1 (8 ounce) package sliced fresh mushrooms
1/2 cup chopped red and green bell peppers
1 tablespoon dry sherry (optional)
1 package mushroom gravy mix
1 cup water
2 cups (8 ounces) cooked roast beef, chopped into bite sized pieces
2 teaspoons parsley flakes

Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish; set aside.

Melt butter in a large skillet and saut mushrooms 1 to 2 minutes. Add sherry. Stir in gravy mix and water, heat until boiling and thickened. Remove from heat and add beef.

Top batter evenly with beef filling. Sprinkle with parsley.

Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done.

*All-purpose flour may be substituted for the whole wheat flour.

Makes 6 servings
Source: Fleishmann's Yeast