Beef Pot Pie

This isn't a dinner for a night you're in a hurry, but if you make them ahead they freeze up really nicely and then you can defrost in the morning and bake that evening!

Crust:

3c all purpose flour

1c vegetable shortening

1tsp salt

Cut shortening into flour and salt until you get a crumbly consistency. Pour in ice water until you get a sticky dough. (I have never actually measured how much. I do it all by feel..... just add until it's sticky and don't be too shy. You can always add more flour if needed.) Do NOT overwork the dough or the pie crust will be tough and not flaky. Roll out the dough. Makes 3 crusts (a top and bottom and one extra for maybe a delicious custard pie?)

Pie Filling:

(Whatever you like, but this is generally what I do)

1c Chopped up roast beef (usually leftover)

1c Frozen mixed veg

1 potato peeled and diced small (or leftover mashed potatoes work well)

Quartered grape tomatoes

1 can cream of mushroom soup

1 brown gravy packet (or leftover gravy if you have it)

Make the gravy packet (or use leftover gravy) and mix with soup mix in beef, veg, tomato, and potato. Pour into pie shell. Top with 2nd crust and bake at 350 for 1 hour or until golden brown. If you make an extra one, wrap tightly in plastic wrap and freeze. Just defrost the morning you want to bake it and bake as usual!

Okay so this is less of a recipe and more of an "idea."