Victoria picked the recipe out of a Better Homes and Garden, Ultimate Casserole magazine a little while ago. I just need to stop by Sweetbay and pick up a couple things for it so it can be dinner tonight.
1/2 of a 15oz package rolled refrigerated unbaked pie crust (1 crust)
3/4 cup beef broth
1 tsp dried marjoram, crushed
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
2 medium parsnips, peeled and cut into 1/2 inch pieces
2 small carrots, thinly sliced
1 medium onion, chopped
2 17 oz packages refrigerated cooked beef roast au jus
1 cup half and half or light cream
1/4 cup all purpose flour
3/4 cup frozen peas
Let refrigerated pie crust stand according to package directions.
Preheat oven to 400. In a large saucepan, combine broth, marjoram, garlic, salt and pepper. Bring to boiling. Stir in parsnips, carrots and onion; reduce heat. Simmer, covered for 10 minutes.
Remove meat from containers, reserving juices. Cut meat into 3/4 inch pieces; set aside. In a small bowl, combine the 1 cup half and half and flour; gradually stir into vegetable mixture. cook and stir until thickened and bubbly. Stir in meat, meat juices, and peas; heat through. Remove from heat; cover and keep warm.
On a lightly floured surface, roll pie crust into a circle 2 inches larger than the diameter of the top of a 10 inch deep dish pie plate or 2 quart casserole. Transfer meat mixture to the ungreased pie plate. Center pastry on top of the meat mixture. Trim pastry 1 inch beyond edge of pie plate. Turn pasty under and flute to edge of pie plate. Cut small slits in top of pastry to allow steam to escape.
Bake, uncovered, for 25 to 30 minutes or until crust is golden. Let stand for 15 minutes before serving. Makes 8 servings.
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