30 January 2009

Pot Pie

Last night I made a pot pie. It turned out pretty well, but I didn't follow a pastry crust recipe. I just tried to remember. While it tasted just fine, it was a pain in the ass to get into the pan and on top of the filling. So, words of wisdom: Use a recipe for pie crust.

Anyway I just sort of made this up as I went:

Deer Pot Pie
1 lb Ground Deer
1 T Olive Oil
1 T Minced Garlic
1 t Chili Powder
1/4 t Cumin
1 t Basil
1 t Oregano
1 Bag Frozen Veggies
1/2 c Warm Water
1 T Cornstarch
1 t Better Than Bullion, Vegetable Base
1 uncooked Pie Crust (top and bottom)

Heat olive oil and garlic in a large skillet/wok. Add burger, and spices, and cook until barely pink. Add the veggies and cook until warm. Mix the warm water, cornstarch and vegetable base, add to the wok. Preheat oven to 425*F. Stir and continue cooking until sauce is thick. Pour into pie shell. Place pastry top over the filling. Poke holes in the top with a fork. Bake for 20-25 minutes, until the crust is golden brown.

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