Beef Pot Pie

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  sirloin steak -- trimmed and cubed

2

  tablespoons

  all-purpose flour

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/2

  teaspoon

  allspice

1/4

  cup

  red wine

1/2

  cup

  Spicy Tomato Juice (see recipe) or V-8 vegetable juice

1

  teaspoon

  low sodium Worcestershire sauce

1/4

  teaspoon

  marjoram

1

  cup

  Yukon Gold potatoes -- cubed

1

  large

  carrot -- diced

1

  stalk

  celery -- diced

1

  small

  onion -- diced fine

1

  pie crust (9 inch)

1

  tablespoon

  vegetable oil

1

  whole

  bay leaf

Mix flour, salt, pepper, and allspice together. Dredge the meat in flour mixture. Keep extra flour mixture.

Heat oil in large skillet. Brown the meat.

Add wine, tomato juice, Worcestershire, bay leaf, and marjoram. Bring to a simmer and cover and cook for about 1 to 1 1/2 hours or until meat is almost tender.

Raise heat and bring sauce to boiling. Add the remaining flour and stir into sauce. Add vegetables and stir until sauce thickens. Simmer for 1/2 hour stirring frequently to keep sauce from burning.

Heat oven to 400F.

Pour meat mixture into a casserole dish.

Cover with pie dough and cut slits in top.

Bake for 25 to 30 minutes or until golden brown.

NOTES : You can use V-8 vegetable juice or tomato juice in place of the Spicy Tomato Juice.

Makes 8 Servings.
Per Serving: 271 Calories; 16g Fat (53.3% calories from fat); 13g Protein; 18g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 281mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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