2 cups water
2 beef bouillon cubes
1 carrot, diced (~1/4 inch cubes)
1 stalk celery, diced (~1/4 inch cubes)
1 onion, diced
2 cloves garlic, minced
3 small potatoes, diced (~1/4 inch cubes)
1 lb. beef leftovers, cubed small
2 tablespoons flour
½ teaspoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
¼ teaspoon dried dill weed
½ teaspoon salt
½ teaspoon black pepper
½ cup frozen corn
½ cup frozen peas
Pie crust or biscuit topping
Dissolve the bouillon cubes in the water and set aside for later use. Sauté carrots, celery, onions and garlic in a 4-6 quart pot, until carrots are tender. Add potatoes, meat and flour and stir well until the flour has been well distributed. Add the bouillon mixture, sugar, Worcestershire, parsley, dill, salt and pepper, mix well and simmer about 20 minutes, stirring occasionally. Add the corn and peas, simmer a few minutes until heated thoroughly.
Pie crust topping: Pour the filling into a greased dish approximately 9×9, cover with pie crust, trim the edges and bake at 400 degrees approx. 30 minutes or until crust is cooked thoroughly.
Biscuit Topping: Pour the filling into a greased dish approximately 9×9, cover with 1 batch of biscuit dough, bake at 400 degrees approx. 15-20 minutes or until biscuits are cooked thoroughly.
Yields 6 sizeable portions.
College – Make the filling over the weekend, and freeze in single size containers. When ready to use, thaw filling, warm it in the microwave in a glass dish, cover the warmed filling with a couple of biscuits from a can of refrigerated biscuit dough. Bake at 400 degrees for 10-20 minutes, or until the biscuits are cooked thoroughly.