The following Aberdeen Beef-Bacon Pie recipe is from reader L.C.
Ingredients
- 1/4 pound sliced bacon, diced
- 3 pounds beef stew meat, in 1-inch cubes
- 1 cup chopped onion
- 1-1/2 cups sliced carrots
- 6 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 package (10 ounces) frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust (see standard recipes, or use a store-bought crust)
- 1 large egg, lightly beaten (optional)
Directions
Preheat oven to 375°.
In a fry pan or Dutch oven, cook bacon over medium heat until crisp.
Remove to paper towels to drain.
Brown the beef in drippings in batches; drain and set beef aside.
Add onion to the pan.
Saute until crisp-tender.
Add carrots, bacon and beef.
Meanwhile, in a small bowl, combine the flour, broth, and the Worcestershire sauce until smooth. Add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 hours.
Stir in peas, salt, and pepper. Transfer to an ungreased 11×7-in. baking dish.
On a lightly-floured surface, roll out crust into a 12×8-in. rectangle. Cut slits in crust. Place over filling; trim and seal edges. If desired, brush with beaten egg.
Bake until crust is golden and filling is bubbling, 35-40 minutes.
SERVING
Let the pie stand for 15 minutes before serving.
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