Beef Pot Pie Recipe

When you have a cold roast of beef, cut off as much as will ½ fill a baking dish suited to the size of your family; put this sliced beef into a stew pan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a table-spoon of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there have to be boiled a enough quantity of potatoes to fill up your baking dish, after the stewed meat has been moved to it.

The potatoes have to be boiled done, mashed smooth, and beaten with milk and butter, as if they were to be served on their own, and placed in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let it remain there long enough to be brown. There needs to be a large quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer. Beef pot pie is a good, plain dish.