A wholesome bread crust makes this beef pie a complete and nutritious meal.

Summer Recipes

Please login or Sign Up to add this recipe to Your Recipe Box

0

8 Members added to Recipe Box

Servings: 10
Skills: Intermediate
Prep Time: 20 minutes min (not including thaw time)
Bake Time: 35-40 min

Ingredients

2 loaves Rhodes™ Bread Dough, thawed
1 onion diced
1/2 pound bacon, chopped
1 pound peas
1 1/2 pound stew meat
1 cup water
1/2 pound carrots, sliced
2 beef bullion cubes
5 medium potatoes, cubed
2 drops Tabasco sauce
3 stalks celery
cornstarch to thicken
1/2 cup soy sauce
2 tablespoons Worcestershire sauce

Instructions

Thaw two loaves of dough until soft and risen. Fry bacon, add meat and onions brown well. Add remaining ingredients except bread dough and cornstarch. Simmer until vegetables are tender. Thicken with cornstarch. Remove from oven and prepare oven for dough. Form 1-1/2 loaves of dough into a ball and form the other 1/2 loaf into a ball. Roll out larger ball into an 18-inch circle and place in the bottom and around the sides of the Dutch oven. Fill the dough with the stew filling. Roll out smaller ball into a 12-inch circle. Cut several vent holes and place on top of filling, pinching the edges of the bottom and top together. Bake at 350°F for 35-40 minutes.