Aunt Kate was once in love with Sean Donovan and Sean’s
mom passed along her family Pastie dish to her since she hoped Kate would one
day be her daughter-in-law. Unfortunately, Sean was killed in Europe during
World War II and although devastated at the loss, Kate held onto the recipe in
his memory. She was also never married, staying true to her eternal love. So,
when I make this recipe I not only think of Kate, but I also say a prayer for
Sean’s sacrifice and those who were in his unit that never made it home that horrible
day.
Ingredients
1 pound roast beef cooked, see recipe notes
3-4 potatoes baked or boiled
salt and pepper
2 pie crusts purchased
or homemade
prepare beef gravy
Gravy
drippings from beef roast
1 to 2 cups of water
2 teaspoons beef bouillon
2 tablespoons corn starch mixed with ¼ cup
water
salt and pepper
Instructions
Cook the roast beef. I used leftover roast beef from the previous day.
Preheat the oven to 450 degrees. Shred the roast or chop it into bite-size pieces.
Peel and cube the potatoes.
Mix the roast, potatoes, salt, and pepper in a large bowl.
Unroll the pie crusts and cut them in half.
Put a good amount of filling in each crust, fold over, and
seal.
Place each pastry on a greased cookie sheet. Make a couple of small slits of in the top of each crust.
Bake for 15 to 20 minutes or until the crust is golden
brown. Remove from the oven and brush with some melted butter.
Serve with gravy.
For Beef Gravy
You’ve saved the drippings from the beef roast so grab them
and use them. Place in a pot and add 1 to 2 cups of water along with 2 teaspoons
of beef bouillon. Heat until dissolved. Then add 2 tablespoons of cornstarch mixed with ¼ cup water in a separate small dish and then add to the
pot. Season with salt and pepper and whisk together until completely blended.
All to boil until thickened.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Irish Fare, Potpourri of Frugality. Kilbride
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