Serves: 4
Total Calories: 320

2 slices bacon cut into 1-inch pieces
1/2 cup onion minced
2 cups beef cubed cooked
1 3/4 cups gravy leftover
2 carrots large cooked, thinly sliced
2 potatoes cooked, diced
1/2 cup mushrooms sliced (optional)
Salt and freshly ground pepper to taste
1 teaspoon Italian seasoning dried crushed
Pastry for Single-Crust Pie
1 egg yolk beaten with 1 tablespoon milk or half-and-half (optional)
* Part two.
2 tablespoons butter or margarine
3 tablespoons onions minced
2 tablespoons flour
1 1/2 cups beef broth
1/4 cup vermouth or dry sherry
Salt and freshly ground pepper to taste

Heat oven to 425° F. Sauté bacon until it begins to turn brown drain on paper towels. Discard all but 1 tablespoon bacon drippings add onion and sauté, stirring, for several minutes or until soft. Add beef, gravy, carrots, potatoes, and optional mushrooms heat, stirring, until bubbly. Sprinkle lightly with salt, pepper, and Italian seasoning stir in bacon. Pour mixture into shallow casserole or 10-inch deep pie plate. Roll out pastry and cover mixture crimp edges and cut several small steam vents. Brush crust with optional yolk mixture. Bake for 15 minutes. Again brush surface with yolk mixture and bake an additional 10 to 20 minutes or until pastry is golden.

* If you don't have leftover gravy, try the following recipe:

Improvised Gravy:
*Heat butter or margarine in small saucepan add onion and sauté for 3 minutes. Add flour and cook, stirring, for 3 minutes. Add broth and vermouth or sherry cook and stir over medium-high heat until thickened, about 7 to 10 minutes. Add salt and pepper. Makes about 1 3/4 cups.

Nutritional Facts:

Serves: 4
Total Calories: 320
Calories from Fat: 122

More Recipes from the Never Say Leftovers Cookbook:
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