A Perfect Summer Day

What a summer it's been so far! Wonderful, sunny weather - just enough rain to keep the flowers blooming in top form - and not too hot or humid either. Today's schedule includes another soccer game to attend, this time in the neighbouring town, so meal preparation is going to be minimal. Luckily, there's enough pastry dough and grilled steak leftover from yesterday to make a tasty steak pie, so when I get home from work this afternoon, I'll quickly chop the steak, dice some veggies, make some gravy, roll out the crust and throw together the pie. Then, pop it in the oven and Bob's your uncle!

Steak & Veg Pie
Pie crust for 2-crust pie
3-4 oz leftover meat, chopped fine (I used grilled steak and sausage)
1 baked potato, diced
1/2 c pearl barley
1 c. rutabaga, cooked and diced
2 stalks celery, including leaves, chopped
1 onion, diced
2 cloves garlic, minced
1 c baby carrots, sliced in half
Fresh chives, basil, and rosemary, minced (2-3 tbs, to taste)
2 tsp Montreal steak spice
Gravy (see below)

Roll out enough pie crust to line a deep-dish pie plate. Place in dish and prick all over with fork. In large bowl toss all ingredients together, then pour into prepared pie dish. Roll out top crust and place on pie, sealing edges. Prick top to let steam escape. Bake at 450 F for 20 min, then reduce heat to 350 and bake 40-50 min longer.

Gravy
1/4 c butter
1/4 c flour
2 c beef broth
2 tsp summer savory
Pepper and salt to taste

Melt butter in saucepan over med-high heat; whisk in flour and continue whisking for 1 minute. Gradually whisk in beef broth, stirring constantly to avoid lumps. Continue whisking for about 3 min or until gravy thickens. Season to taste.

Tonight's menu

Steak & veg pie
Tossed salad of mesclun greens, romaine, and cherry tomatoes
Blueberry pie