Marvellous meat pie

While I don't always make the best of leftover meals, I definitely did yesterday. The previous evening, we'd had roast beef for dinner, and I knew I didn't want the remaining meat to go to waste. I decided to make a pie out of it, like a chicken pot pie, but with beef. Or like beef stew with a pie crust lid. It was a big hit with everyone, although the girls took their sweet time finishing their plates. Here's the recipe, before I forget:

Filling:
4 carrots, peeled and chopped
1 can of corn
1 cup of peas
4 packets beef bouillon (or 2 cubes)
1/4 cup cornstarch
Leftover roast beef, cut into cubes

Pie crust:
2 cups flour
1 tsp sugar
2/3 cup chilled butter or shortening
1 egg
1 tsp vinegar
water

In a large pot, boil carrots for 10 minutes, then add corn and peas and cook for another 5 minutes.
Before draining vegetables, reserve 2 1/2 cups of the cooking water. Dissolve bouillon in the water.
Return vegetables to the pot, add bouillon and beef, and simmer on medium heat for 20-30 minutes.

While it's cooking, start the pie crust: in a large mixing bowl, stir together flour and sugar. Cut in shortening or butter with a pastry blender. Crack the egg into a measuring cup, add the vinegar, and beat lightly. Add enough water that the whole mixture measures just over half a cup. Pour into mixing bowl and stir until the crust comes together. Don't overmix, or your pie crust will be tough. This recipe is for a double crust, so you'll use half now and half later; I freeze my leftover half and use it for quiche or something later on.

Preheat oven to 450 degrees.

Draw out 1/4-1/2 cup of the broth and whisk it together with the cornstarch. Return to pot, and stir filling until thickened.

Pour filling into a casserole dish. Roll out half your pie crust until it's big enough to top the casserole dish. Place on top, use a knife to cut a few slits in the centre, and do whatever you like to the edge of the crust.

Bake for 20-25 minutes. Serve with some kind of potato side (we had leftover mashed potatoes).