Veal Pot Pie
This hearty stew features a richly spiced and beautifully colored paprika sauce. And since it's easier to make than traditional potpie − topped with flaky biscuits rather than a rolled double crust − you don't have to save it for special occasions. Serve it with a crisp green salad for a simple and delicious meal.
Prep Time: 35 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
- 2 cups diced, cooked veal
- 2 tablespoons shortening
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon paprika
- 1 1/2 tablespoons flour
- 2 cups meat stock or water
- 1 cup cooked, diced carrots
- 1 cup cooked, cubed potatoes
- (KICRecipeIngredient-28477)
- (KICRecipeIngredient-45230)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 1/2 cup Kellogg's® All-Bran® Original cereal
- or 1/2 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
- 3/4 cup milk
Directions:
1. In large saucepan, brown veal in heated 2 tablespoons shortening. Stir in garlic,
the 1 teaspoon salt, pepper, paprika and the 1 1/2 tablespoons flour. Add meat stock,
stirring until smooth. Simmer about 10 minutes, stirring occasionally. Add
vegetables, mixing carefully. Pour into shallow 1 1/2-quart casserole or baking dish
coated with cooking spray. Set aside.
2. In medium mixing bowl, stir together the 1 1/2 cups flour, baking powder and
1 teaspoon salt. Using pasty blender, cut in shortening until mixture resembles
coarse crumbs.
3. Combine
until cereal softens. Add to flour mixture, stirring only until combined. Turn dough out
on lightly floured surface. Knead gently 5 times. Roll to 1/2-inch thickness. Cut with
floured biscuit cutter. Place biscuits on top of veal mixture.
5. Bake at 400° F about 30 minutes or until biscuits are golden brown. Serve
immediately.
