Pennsylvania Dutch Beef Pot Pie

My Oh My, Amish Pot Pie ! This Pot Pie is made with Beef not the usual Chicken Pot Pie which is already on this Blog. This is a hearty beefy plate of dough & potatoes with slices of beef! You will LOVE the difference!

2 Lb Bottom Round Roast
2 Large Onions Peeled & Sliced
8 Large Carrots Peeled & Cut into large Chunks
8 Large Potatoes Peeled & Cut into Quarters 
Salt & Pepper to Taste
Water to Cover
1 TBS Parsley 
Pot Pie Dough to follow below.
Place Roast in a LARGE DEEP pot. Cover with water & add about 1 TSP. Salt. Simmer on low about 1 & 1/2 hours. Remove to cool & slice. To the simmering pot add onions, carrots & potatoes. Simmer until carrots are tender. Slice beef into pieces not large or small but as in the picture above. Mix up dough & add slices of dough to the simmering broth. Stir after adding each 5 or 6 pieces. Let simmer about 1/2 hour until dough is fluffy & cooked through. Serve with enough of the broth to mop up with bread but not so much that your serving looks like soup! 
DOUGH:
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 

OR USE 3 to 4 BAGS FROZEN PEROGIES INSTEAD OF THE DOUGH! It taste just like the HOMEMADE DOUGH only it has the Mashed Potato Center! I use the Potato & Onion Perogies! 
THIS IS A VERY OLD RECIPE FROM LANCASTER COUNTY & ONE OF OUR LOCAL FAVS!