Beef Pot Pie

1 tsp vegetable oil 5 mL
2 cups quartered mushrooms 500 mL
salt 4 mL
each dried thyme 2 mL
and savory or oregano
oe tsp pepper 1 mL
2 cups chopped peeled 500 mL
squash or carrots
2 potatoes, peeled 2
and cubed
1˙ cups beef stock 375 mL
5 cups Beef Base 1.25 L
(recipe follows)
† cup all-purpose flour 75 mL
8 oz green beans 250 g
BISCUIT TOPPING:
2 cups all-purpose flour 500 mL
4 tsp baking powder 20 mL
1 tsp salt 5 mL
† cup shortening 75 mL
ß cup milk 175 mL
¡In large saucepan, heat oil over medium
heat; cook mushrooms, salt, thyme, savory
and pepper, stirring often, for 5 minutes.
¡Add squash, potatoes and 1 cup (250 mL)
of the beef stock; bring to boil. Reduce
heat to medium-low; cover and simmer
for 10 minutes.
¡Add Beef Base; bring to boil. Whisk
flour with remaining stock; stir into pan
and cook over medium heat, stirring
often, until thickened, about 5 minutes.
-Meanwhile, trim beans; cut into 1-inch
(2.5 cm) pieces. Add to pan and cook, covered,
until tender-crisp, about 5 minutes.
Pour into 13- x 9-inch (3 L) glass baking
dish; set aside.

-BISCUIT TOPPING: In bowl, combine
flour, baking powder and salt. Using pastry
blender or 2 knives, cut in shortening until
in coarse crumbs. Add milk all at once,
stirring with fork to make soft, slightly
sticky dough. Turn out onto lightly floured
surface; knead gently 10 times.
-Pat out dough to 13- x 9-inch (33 x 23 cm)
rectangle; cut into 12 squares. Using spatula,
place on filling. Bake in 450°F (230°C) oven
until bubbly and topping is no longer
doughy underneath, about 20 minutes.
Makes 6 servings. PER SERVING: about 664 cal,
43 g pro, 26 g total fat (8 g sat. fat), 62 g carb,
5 g fibre, 76 mg chol, 1,233 mg sodium. % RDI: 18%
calcium, 48% iron, 40% vit A, 30% vit C, 25% folate.
TIP: For a quicker version of the pie,
use different toppings. For a phyllo pastry
topping, brush 6 sheets phyllo pastry with
melted butter; scrunch them over pie and
bake for last 10 minutes of cooking. For
biscuit topping, use commercial frozen
biscuit dough.