Beef Tip Pot Pies (from leftovers)

 Beef Tip Pot Pies (from leftovers) Recipe...
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Ingredients:
  • beef tips leftover from the "No Peak Beef Tips" recipe
  • 1 cup cooked or frozen carrots and peas (depending on how much leftovers you have)
  • 1 cup cubed potatoes (cooked)
  • 1 pkg. brown gravy mix
Directions:
  1. These directions are pretty easy. Mix the tips, potatoes, carrots and peas all together with the remaining gravy from the beef tips. 
  2. Cook the package of gravy mix. 
  3. Mix everything together and set aside.
Pie Crust Recipe...

Ingredients for Pie Crust: (this recipe will make enough pie crust for two covered pot pies)
  • 2 1/2 cups all purpose flour
  • 2 tablespoons sugar (I used 1 tablespoon, as this is going to be a savory pie, not a sweet pie)
  • 1 tsp. salt
  • 3/4 cup butter (cold)
  • 1/2 cup shortening (cold)
  • 1/4 cup ice water
  • 1/4 cup vodka (chilled)  - this is not necessary, but it does add flavor to the crust. If you choose not to use it, increase your ice water to about 1/2 cup.
Directions for Pie Crust:
  1. In a large bowl or food processor, stir together flour, sugar and salt.
  2. Cut the cold butter and cold shortening into small cubes and add to the flour mixture. (I prefer to use a food processor). 
  3. Pulse the flour mixture with the butter and shortening until it kind of holds together. (it appears more sandy than like flour alone)
  4. Mix cold water and chilled vodka together.
  5. Slowly pour into the flour mixture a little at a time. (Depending on the humidity, you may use less than 1/2 cup. Check after pulsing a few times. If the flour mixture holds together when squeezed it's done. Do not overwork as your pie crust will become tough.
  6. Dump the crust mixture onto a piece of plastic wrap and press together to make a ball.
  7. Divide the dough into 2 pieces and press down to form 2 disks. Wrap in plastic wrap and store in refrigerator for about an hour.
  8. Remove one disk from refrigerator and place on a lightly floured surface and with your rolling pin, roll to about an 1/8"-1/4" thickness. (I like my pie crust a little thicker because this crust is so good and flaky. There's nothing better than a great crust.)
  9. Bake at 400℉ for 40-45 minutes. If the crust browns too fast, lay a piece of aluminum foil on top of the crust. This will slow down the browning process.