Beef Pot Pie With Pie Crust Topping Recipe

• 1 quart WATER
• 3 3/4 c. WATER, Cool
• 3 gal WATER, Warm
• 30 lb BEEF DICED FZ
• 6 lb CARROTS FRESH
• 12 1/3 lb JUICE TOMATO #3
• 9 lb POTATOES FRENCH FZ
• 3 lb ONIONS DRY
• 6 lb FLOUR GEN PURPOSE 10LB
• 10 ounce FLOUR GEN PURPOSE 10LB
• 3 563/1000 lb SHORTENING, 3LB
• 1/2 ounce PEPPER BLACK 1 LB CN
• 2 ounce SALT TABLE 5LB
• 3 ounce SALT TABLE 5LB

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
2. 1.
3. DREDGE BEEF IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
4. 2.
5. BROWN BEEF AND ONIONS IN Warm SHORTENING Or possibly SALAD OIL.
6. 3.
7. Add in TOMATO JUICE AND WATER TO MEAT.
8. COVER; SIMMER 1 HOUR 15 Min.
9. 4.
10. Add in CARROTS; COVER; SIMMER 10 Min.
11. 5.
12. Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
13. 6.
14. COMBINE FLOUR AND WAER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
15. 7.
16. PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN.
17. KEEP Warm.
18. 8.
19. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO.
20. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK.
21. CUT INTO 4 Pcs.
22. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH.
23. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 Min.
24. NOTE:
25. 1.
26. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED.
27. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
28. NOTE:
29. 2.
30. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED.
31. SEE
32. NOTE:
33. 3.
34. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P.
35. WILL YIELD 3 LB FINELY Minced ONIONS.
36. NOTE:
37. 4.
38. IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 Quart WATER MAY BE USED.
39. SEE RECIPE CARD A01300.
40. NOTE:
41. 5.
42. IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P.
43. WILL YIELD 6 LB CARROT RINGS.
44. NOTE:
45. 6.
46. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P.
47. WILL YIELD 9 LB POTATOES.
48. NOTE:
49. 7.
50. OTHER SIZES AND TYPES OF PANS MAY BE USED.
51. SEE RECIPE CARD
52. SERVING SIZE: 1 C. (8 1

water, water, water, beef, carrots, fz, onions, flour gen, flour, shortening, pepper, salt, salt

Taken from cookeatshare.com/recipes/beef-pot-pie-with-pie-crust-topping-82179 (may not work)