Monthly Archives: September 2014

I’m still here. . .just a little distracted. . .

Hello, Readers (all 20 or so of you).  You’ve been on my mind, but I’ve been absent from the blogosphere because I’ve been busy rocking widowhood, continuing to get my feet under me as a new nurse (yay, I survived Year One!), playing darts, and drinking beer (responsibly, in moderation).  I’m still too lazy/distracted to write much, so here’s a favorite recipe to tide you over until inspiration strikes again (apparently writing about dead kittens tapped me out for awhile).

Beef Pastry Pie (from the Joy of Cooking)


¾ cup shortening

2 cups AP flour

1 tsp salt

½ tsp paprika

Dash of cayenne powder

½ cup grated cheddar cheese (the sharper, the better)

4-5 T cold water (super cold like my heart!)


1.5 lb ground beef

1 small onion, diced

2 tsp Worcestershire sauce

A dash of leftover strongly brewed coffee

1.5 cups dry bread cubes (stuffing mix works fine for this)

1 can beef consommé (you can use bouillon or broth but undiluted consommé works best)

0.25 tsp each dried thyme and marjoram

Crumble the beef into a skillet, and cook on medium with the onion until the beef is no longer pink and the onion is soft/translucent.  Drain off extra grease, set aside.  While you are doing this, prepare the pastry – mix together the dry ingredients, then cut in shortening and cheese until the mixture forms pea-sized balls, then, one at a time, add tablespoons of the icy water until the dough reaches a soft, cohesive state.  Pat down into a ball, then divide roughly in half; flatten each half into a ½” thick round disk and refrigerate for 30 minutes.

Now, back to the beef filling – in a bowl, combine the remaining ingredients, toss together and let sit for a few minutes so the bread can absorb the liquid.  Add the beef/onion mixture and toss to combine.  Set aside until the chilled pastry is ready.

Next, roll out the bottom crust of your pastry dough and line a 9’ deep dish glass pie plate, then fill with the beef mixture, then top with the remaining rolled-out pastry dough.  Crimp and seal edges, then cut vents in any pattern you choose.  If desired, brush with an egg wash.

Bake for 45 minutes at 375° F.  Cool completely. Serves 6-8. (Goes great with dark beer, or beer of any sort. . .or a frosty glass of milk.)

Beef Pastry Pie