Prep 20 mins
Cook 40 mins
This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.'
- 3⁄4 cup water
- 2 cups bread flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup onion, minced
- 1⁄2 cup celery, minced
- 4 cloves garlic, minced
- 1 lb mushroom, sliced
- 2 tablespoons olive oil
- 1⁄2 cup red wine
- 2 cups cooked beef, cubed
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- salt and pepper
- 1 package frozen mixed vegetables, cooked
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups fine breadcrumbs
- 1 cup no-salt-added beef broth
- 1 tablespoon balsamic vinegar
- Prepare dough, using bread machine.
- Preheat oven to 350 degrees.
- Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
- Add sliced mushrooms and continue cooking until mushrooms are tender.
- Add cooked beef and spices.
- Stir to blend well, then add the wine and cooked vegetables.
- Allow mixture to simmer while you prepare the brown sauce.
- Melt butter in a small saucepan.
- Gradually add the flour, stirring so as to avoid lumps.
- Stir in beef broth and blend well.
- When this is thoroughly blended, bring to a boil, then reduce to simmer.
- Add balsamic vinegar and stir.
- Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
- Roll out dough so that it is 1 1/2 times the size of your pie pan.
- Carefully place crust into pie pan.
- Crust will hang over the edges.
- Pour the filling into the prepared pan, cover with brown sauce.
- Bring outer edges of crust toward the center and pinch dough to close.
- Do not seal too tightly.
- You want to allow space for steam to escape.
- Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.