Pot roast pie

You will come to know that I really like my food in pie form.

I am also not a vegetarian, as much as I do love vegetables. 

Now that we have those two things out of the way, I feel like I can share this recipe with you without your eyes bulging out from shock.

Pot roast pie

Adapted from Pioneer Woman's Leftover Turkey Pot Pie recipe

Ingredients

1 pie crust

1/4 stick of butter

1/2 cup diced carrots

1/2 cup frozen peas

1/2 cup diced onions

2 cups of shredded pot roast (smoked, if you have it)

1 cup of reserved pot roast stock (or beef consume)

1 cup of water

1/4 cup flour

1 T rendered pot roast/beef fat *optional but amazing

Splash of red wine (I used a Cabernet)

2 T chopped fresh thyme

Salt and pepper as you please

To make

Preheat oven to 400.

Melt butter in your skillet and add the onions and carrots until they're soft. 

Add in the pot roast and stir it up. 

Add in the flour and stir that up.

Add in the beef stock, water and red wine and stir *that* up.

Bring it all to a boil and then add in the rendered fat. Speaking of which, have you ever rendered fat? It's easy - and I'll let Jenny at Nourished Kitchen tell you all about it.

Add the thyme in there and taste the whole mess so that you can add enough salt and pepper. Now add the frozen peas, stir it all up and let it simmer until it's the right consistency to pour into the pan. Like this, but beefier.

Once it's reached the right consistency, pour it into your pie pan, roll the crust over the top, slice a few holes in the top so that your pot roast doesn't suffocate under all that pie crust and bake it until it looks like this:

 

 

Then serve it up with your pie wedge instead of a spoon because you want your dinner to look like it just fell off a truck.

 

 

Thankfully, it tastes like it just fell off of heaven, so looks don't really matter. This dish would never make it in Hollywood, but neither would I and I'm just as happy hanging out here in Northern California where some people's boobs are real.