This recipe for English Beef Pot Pie was so easy to prepare because the majority of the cooking is done in a slow-cooker. Basically, you make a stew right in the crock-pot and when it has cooked all day (becoming wonderfully tender and succulent) you just spoon it into a baking dish and top with a quick-to-mix biscuit topping. Pop it into the oven for less than 1/2 an hour and you have a fabulous, 'slow-roasted in the oven taste' in no time at all.
English Beef Pot Pie
2 lb beef round steak, cut into 1" cubes
3 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 med. carrots, peeled & sliced
3 med. potatoes, peeled & sliced
1 large onion, thinly sliced
1 can (16 oz) whole tomatoes
Place meat in crock-pot. Combine flour, salt & pepper. Toss with steak to coat thoroughly. Stir in remaining ingredients except biscuit topping, and mix thoroughly. Cover and cook on low 7-10 hours.
One hour before serving, remove meat and veg and pour into shallow 2-1/2 quart baking dish. (Although the recipe doesn't include this step, I added some gravy thickener to the gravy remaining in the crock-pot and brought it to a boil in a small saucepan to thicken it before pouring it over the meat mixture.) Preheat oven to 425 F. Cover meat mixture with biscuit topping. Bake for 20-25 mins.
Biscuit Topping
2 cups flour
1 tsp salt
3 tsp baking powder
1/4 cup shortening
3/4 cup milk
Mix dry ingredients. Cut in shortening. Add milk. Stir well. Pat out on floured board; roll out to cover baking dish.