We don’t eat a lot of beef here, as we don’t raise any beef, which means we either purchase or trade for it with other farms in our area. So what beef we do consume is combined with other ingredients so as to stretch it out. And an excellent way to do this is in the ever so tasty form of beef pot pie.
An advantage of this meal is that it doesn’t require the better cuts of beef, as making the beef taste good is in the preparation. We slow cook it basting it with its juices. Garlic is inserted into the meat and onion slices cover it, giving the beef some needed additional flavour.
While the beef is cooking, the vegetables get slow roasted with fresh ground black pepper, cumin, and just a bit of salt. Since we consume beef pot pies only in colder weather (which we’re still having with this wayward Spring), the veggies are all root crops from last year’s harvest, which is to say we use potatoes, carrots, onions, and beets. We also use mushrooms gathered in our woods and dried for later use. This is very slowly cooked on the wood stove with scraps of bacon added in for extra fat.
Mrs. Ware uses a whole wheat flour for the crust, as she rightfully thinks it’s better for us than the standard white flour most cooks are addicted to. She uses butter and a bit of salt, nothing else in it.
The beef is chopped into small pieces, the veggies the same. A lattice crust is put over the contents, the pies are put in an oven at a slow heat and cooked until a hour before the Eventide meal when they’re set out ’til being served along with whole wheat rolls served with warm butter. That’s a very fine meal in my opinion!