HOBBIT’S VEGETABLE & BEEF PIE

We saw The Hobbit last night. Yes, it was saturday at 7:45pm, so I think this may mark a coming of age moment when I’m too old and crotchety to see a movie at a midnight showing. We’re the couple who took a selfie of themselves in the theatre. I really wanted to and Dave really didn’t want to be “one of those.” But, he indulged me. And now we have it to cherish forever.

My brief movie review. With no spoilers. I loved it! But, I am not a tough critic. I just kind of like Lord of the Rings stuff and stories, so I wasn’t watching this grading on plot development and cinematography. I loved falling in love with Bilbo, who is way more likable in these than I ever found him in the original trilogy. I can’t wait to see what happens. Because I’ve never read the books. (That means no spoilers in the comments, please!!)

I like to think that although we didn’t see it at midnight, we still did it up big. (I mean, we dressed as Legolas & Gimli for Halloween.) So after meddling through Farmer Maggot’s crop, we feasted on a “traditional” Hobbit meal.

HOBBIT’S VEGETABLE & BEEF PIE
Serves 3-4

1 pound lean stew beef, cubed
1 yellow onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 russet potato, cubed
3 tablespoons dill
2 tablespoons whole wheat flour
1/4 cup vegetable stock
2 tablespoons butter
1/4 cup milk
Parsley
Salt & pepper

Bring a small pot of water to boil and cook potato until tender. Preheat oven to 375 degrees. Heat onions, carrots, celery, and dill 3-5 minutes over medium heat. Season with salt & pepper.

Transfer vegetables to a greased pie dish and set aside. Brown meat with vegetable stock, butter, and whole wheat flour for about 5 minutes.

Stir mixture together with vegetables in pie pan. Add butter and milk to strained potatoes and mash. Spread potato mash over top of beef and vegetables. Top with parsley. Bake for 30 minutes. For an extra golden-brown top, broil for about 1 minute.

INGREDIENTS

• 1 pound lean stew beef, cubed
• 1 yellow onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 russet potato, cubed
• 3 tablespoons dill
• 2 tablespoons whole wheat flour
• ¼ cup vegetable stock
• 2 tablespoons butter
• ¼ cup milk
• Parsley
• Salt & pepper

INSTRUCTIONS

1. Bring a small pot of water to boil and cook potato until tender.
2. Preheat oven to 375 degrees. Heat onions, carrots, celery, and dill 3-5 minutes over medium heat. Season with salt & pepper.
3. Transfer vegetables to a greased pie dish and set aside.
4. Brown meat with vegetable stock, butter, and whole wheat flour for about 5 minutes.
5. Stir mixture together with vegetables in pie pan.
6. Add butter and milk to strained potatoes and mash. Spread potato mash over top of beef and vegetables.
7. Top with parsley.
8. Bake for 30 minutes. For an extra golden-brown top, broil for about 1 minute.