Potato Pastry Beef and Vegetable Pie

Happy Tuesday Lovelies..

On my breakfast tray this morning.. a soft boiled egg (thank you to my girls), sourdough toast.. and some homemade strawberry jam.

Lovely!

I was up so early this morning... I had all the ironing done before breakfast... so thats one of my least favourite chores done for another week...

Tuesday is also the day I give my living room a good clean...and with that job out of the way I put my feet up for an hour with a nice cuppa before beginning to prep dinner

Tonights dinner was very quick and easy to make. Using the leftover beef from Sundays Pot RoastI made a Beef and Vegetable Pie with a potato pastry topping featured in the Better Homes and Gardens Magazine January 1942

A very tasty pie that is a great way of using up leftovers. All the ingerdients are cooked so its incredibly simple to throw together. I'm sure it would be just as good using leftover chicken and a different variety of leftover vegetables

2 cups cubed leftover beef
1 small onion, chopped
1 cup diced, cooked carrots

½ cup cooked peas

½ cup diced, cooked celery
1½ teaspoons salt
½ teaspoon pepper
½ cup diced, cooked celery
2 tablespoons fat
¼ cup flour
1½ cup cups milk

Original Magazine Clipping

• Combine meat, vegetables, and seasonings
• Place in greased casserole. 
• Add white sauce made of fat, flour, and milk. 
• Top with Potato Pastry. 
• Bake in hot oven (450°) 30 minutes.

 Better Homes and Gardens Magazine
January 1942