#1913 - Meat Pie

(by Shirley McNevich)

4 unbaked pie crust doughs
1 cup water + extra water (described below)
1 - 3lb. bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 cup chopped celery
1 - 16oz. bag frozen mixed vegetables
3 red potatoes (washed, peeled and cut into bite sized pieces)

In a Dutch oven add bottom round roast, salt, pepper and 1 cup water--cook over medium heat, turning on all sides until it is browned. Once browned, add enough water to cover the roast. Continue cooking until water is boiling. Once boiling, turn heat to low, add the lid to the Dutch oven and cook for 3 to 3 1/2 hours or until meat is tender. Remove the meat--cool to room temperature, then cover meat and refrigerate it. Allow the broth in the Dutch oven to cool to room temperature, then pour it in glass jars and refrigerate it overnight. The next day, spoon off the accumulated grease from the top of the broth and discard it. Pour the rest of the broth in a Dutch oven. Add onions, celery and frozen vegetables to the broth--cook over medium heat until vegetables are hot (about 15 minutes). Add the potato pieces--cook/stir until potatoes are tender. Remove meat from refrigerator--cut it into bite sized pieces. Add the beef pieces to the vegetable mixture--stir/cook until meat is hot. Spray a pie plate with Pam--add one pie dough to the plate and spray the inside of the pie dough with Pam. Pour half of the vegetable mixture into the pie dough. Spray the edge of the first pie dough with Pam and add second pie dough to the top of the first pie dough--seal the edges/flute the edges of the pie doughs. Use a sharp knife to poke air holes in the top of the second pie dough. Repeat with remaining pie doughs and vegetable mixture to make second meat pie. Cover the edges of the pie doughs with foil. Bake at 350 degrees for 30 minutes, then remove foil and bake another 10-20 minutes or until pie dough is browned. Serve with gravy if desired.