Beef Pie With Biscuit Topping Recipe - water

Method

• PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN :1.
• SIMMER CARROTS 10 TO 15 Min.
• Add in ONIONS AND POTATOES.
• COOK 20 Min Or possibly Till JUST TENDER.
• 2.
• DRAIN VEGETABLES.
• RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE IN STEP 6.
• 3.
• DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
• 4.
• COMBINE MELTED SHORTENING Or possibly SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW HEAT.
• 5.
• Add in BEEF JUICES, VEGETABLE LIQUID Or possibly WATER GRADUALLY.
• COOK 15 Min Or possibly Till THICKENED.
• STIR CONSTANTLY.
• Add in SALT AND PEPPER.
• 6.
• Add in BEEF; CONTINUE COOKING Till SIMMERING.
• Add in VEGETABLES; SIMMERING.
• Add in VEGETABLES; SIMMER Till TEMPERATURE REACHES 180 F.
• 7.
• POUR EQUAL AMOUNT MEAT Mix INTO EACH PAN.
• 8.
• Add in EQUAL AMOUNT PEAS TO EACH PAN.
• STIR LIGHTLY.
• 9.
• PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER.
• PLACE EQUAL AMOUNT BISCUITS ON TOP OF Mix IN EACH PAN.
• 10.
• BAKE 15 Min Or possibly Till BISCUITS ARE BROWNED.
• **ALL NOTES ARE PER 100 PORTIONS.
• NOTE:
• 1.
• IN STEP 1: 6 LB 2 Ounce FRESH CARROTS A.P.
• WILL YIELD 5 LB SLICED 5 LB 9 Ounce DRY ONIONS A.P.
• WILL YIELD 5 LB QUARTERED ONIONS.
• 6 LB 2 Ounce FRESH WIHITE POTATOES A.P.
• WILL YIELD 5 LB POTATO Pcs.
• NOTE:
• 2.
• IN STEP 1, 10 Ounce (3 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
• SEE RECIPE NO.
• A01100.
• NOTE:
• 3.
• IN STEP 6, STEW MUST REACH 180 F. Or possibly RAW DOUGH ON BOTTOM OF BISCUITS WILL RESULT.
• NOTE:
• 4.
• OTHER SIZES AND TYPES OF PANS MAY BE USED.
• SEE RECIPE NO.
• NOTE:
• 5.
• IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15 Min Or possibly Till BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
• SERVING SIZE: 1 C. STEW