Roast Beef Pie

This pie was insidious!  It is written in a paragraph manner which makes following along a real hassle, especially with a recipe that has 23 ingredients. I have simplified it (as much as I could anyway) for the modern cook.  I made several changes but tried to keep it as true to the original as possible.

From “The Gourmet Cookbook, Volume 1″, published 1965.

I started the night before I planned to make this pie, cooking a small roast (2.5 lbs) in a crock pot with about 2 c. water. I rubbed the roast with some spices (same as listed below) and browned it before I put it in the crock pot.

3 T. bacon drippings or oil

3 T. onion, chopped

1/2 c. mushrooms, sliced

2 T. minced green pepper (I used jalapeno)

3 T. flour

3/4 tsp. salt

dash of pepper, mace, thyme, cloves, and nutmeg

2 c. beef stock

2 c. cooked roast beef, cubed (or in my case shredded)

3/4 c. peas

1/2 c. carrots, chopped

1 c. potato (3 small red potatoes)

2 T. sweet and sour gherkins, diced (pickles)

1 T. capers

1 T. parsley

1 tsp. worcestershire sauce

1 clove garlic, minced

1 bay leaf

1 c. madeira wine or sweet sherry

single pie crust for top


Parboil potatoes in beef broth (I used what was in the crock pot from the roast), set broth aside and chop potatoes.

Heat bacon drippings or oil, add onion, mushrooms, and pepper, cook for three minutes stirring regularly. Sprinkle with flour, salt, and spices.

Stir in beef broth, cook and stir until it thickens. Add bay leaf.

Add roast beef, peas, carrots, potatoes, gherkins, capers and parsley. Stir.

Add worcestershire sauce, capers and garlic.

Roll out pie crust.

Remove bay leaf, and pour mixture into a deep pie pan. Cover with crust and seal edges. cut slits in crust to vent.

Bake in 450 degree oven for 15 minutes.

Remove from oven and add madeira wine through slits with a funnel. Return to oven and bake for 2 more minutes.

Serve hot.

(It was suggested to melt cheese on the top of this pie, so I shredded some sharp Vermont cheddar for guests to use.)