Recipes

Mike’s Beef Pot Pie,  Mike O’Brien, Argo Summit

2 large bone in beef shanks

2 c potatoes, peeled and diced

2 c sweet corn

2 c carrots, peeled and diced

1 ½ c green peas

1 ½ c green beans, chopped

1 c celery, diced

1 med onion, diced

2-3 garlic cloves, diced

3 T beef base or Bullion

1 c cold water

4 T corn starch

2 T black pepper

2 T fennel seed

2 oz olive oil

2 oz soy sauce

2 oz Worcestershire Sauce

6 - 9-inch pie shells, deep dish; makes 3 pies

Mix together soy, Worcestershire, black pepper, and fennel and marinate beef shanks for a few hours or overnight. Braise beef in olive oil in cast iron skillet until well browned, save drippings. Remove from pan and cool. Filling: sauté onions, garlic, all vegetables in saved drippings until tender. Mix cold water and corn starch, add to filling and heat until thickened and add beef base or bullion and mix well. Cut braised beef shanks from bone and dice well and add to filling mix. Fill 3  9-inch pie shells with mixture and top off with other pie shells, crimp edges to seal. Bake fresh in 350° oven for about 1 hour. Frozen in 425° oven for about 1 hour.