I am really grateful to my mother for having taught me the principles of thrift when I was a child. Clothes were mended and handed down. Anything that wasn't wearable any longer was turned into rags for cleaning and other chores, and when my mother cooked anything at all there was absolutely no waste whatsoever.
When a roast or a chicken was cooked, everything got used, right down to the bones, and she always bought meat with bones in it . . . my mom made the most beautiful soups from the leftover roasted bones . . . chicken soup, turkey soup, pea and ham soup, vegetable beef soup . . . and we loved them. Her homemade soup was a real treat and we always looked forward to it.
One other thing she did was she used the leftover vegetables, gravy and some of the meat to make beautiful pot pies. My mom made the best pot pies and we loved these more than anything that she made, probably even more than the actual roast dinners! Turkey, chicken, beef, pork, they all got made into pot pies.
She would freeze them and then take them out a week or two later and we knew we were in for a real treat for supper! You could keep those frozen pot pies that were all gravy and no substance. We were so thoroughly spoiled by our mom's pies that those frozen pretenders fell far short of the mark.
Todd always loves it when I make him a pot pie from our roast leftovers too. He is such a pie man Something else we have in common amongst the many things we share. I love that about him. Sigh . . . and I love homemade pot pies!
*Basic Flaky Pie Crust*For a double crust pie, or two singles
1/2 cup cold water (125ml)
*Beef Pot Pie*
Makes one 9 inch pie
Makes one 9 inch pie
2 large mugs full of cooked roast beef, cubed
chopped green beans)
1 egg yolk, beaten together with 1 TBS milk
Line the bottom of a nine inch pie tin with pastry, having about a two inch overhang. Set aside.
Mix together the meat, potatoes, vegetables, grated onion, herbs, and gravy with salt and black pepper to taste in a bowl. Scrape into the lined pie dish. Roll out the other half of the pastry to cover. Place over top. Trim the edgs and seal together. Flute decoratively. Cut a few vents in the top of the pie to let steam out. Brush with the beaten egg yolk. Place onto the baking tray and place into the heated oven. Bake for 15 minutes. Decrease the temperature to 180*C?350*F/ gas mark 5 and bake for a further 30 to 45 minutes, until the crust is nicely browned and crisp on the bottom and the filling is bubbling and cooked through. You may need to cover it lightly with foil if the pastry is browning too quickly.Remove from the oven and allow to stand for about 10 minutes before cutting into wedges to serve.
Have a great Friday and to my Canadian friends and family . . .