Beef Pie With Biscuit Topping Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN :1. SIMMER CARROTS 10 TO 15 Min. Add in ONIONS AND POTATOES. COOK 20 Min Or possibly Till JUST TENDER.
  2. 2. DRAIN VEGETABLES. RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE IN STEP 6.
  3. 3. DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
  4. 4. COMBINE MELTED SHORTENING Or possibly SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW HEAT.
  5. 5. Add in BEEF JUICES, VEGETABLE LIQUID Or possibly WATER GRADUALLY. COOK 15 Min Or possibly Till THICKENED. STIR CONSTANTLY. Add in SALT AND PEPPER.
  6. 6. Add in BEEF; CONTINUE COOKING Till SIMMERING. Add in VEGETABLES; SIMMERING. Add in VEGETABLES; SIMMER Till TEMPERATURE REACHES 180 F.
  7. 7. POUR EQUAL AMOUNT MEAT Mix INTO EACH PAN.
  8. 8. Add in EQUAL AMOUNT PEAS TO EACH PAN. STIR LIGHTLY.
  9. 9. PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER. PLACE EQUAL AMOUNT BISCUITS ON TOP OF Mix IN EACH PAN.
  10. 10. BAKE 15 Min Or possibly Till BISCUITS ARE BROWNED.**ALL NOTES ARE PER 100 PORTIONS.
  11. NOTE:
  12. 1. IN STEP 1: 6 LB 2 Ounce FRESH CARROTS A.P. WILL YIELD 5 LB SLICED 5 LB 9 Ounce DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED ONIONS. 6 LB 2 Ounce FRESH WIHITE POTATOES A.P. WILL YIELD 5 LB POTATO Pcs.
  13. NOTE:
  14. 2. IN STEP 1, 10 Ounce (3 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
  15. NOTE:
  16. 3. IN STEP 6, STEW MUST REACH 180 F. Or possibly RAW DOUGH ON BOTTOM OF BISCUITS WILL RESULT.
  17. NOTE:
  18. 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  19. NOTE:
  20. 5. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15 Min Or possibly Till BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
  21. SERVING SIZE: 1 C. STEW

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