Dump and Splash Beef Pot Pie

(1) reasonably price roast beef. If you like lots of beef in your pot pie, then buy a bigger roast. Put roast in a deep pot and add salt to cook. You need to cook the roast until it is tender. Then take and cut the roast into bite size pieces and put it back in the pot. Dice (3) large potatoes and put in the pot with a dash of salt. Cover with water and cook over low flame.

To make the dough, in a very large bowl add (4) cups of flour (white or wheat if you like) a splash of salt and pepper, and (3) large heaping tablespoons of crisco. Mix by hand. Make sure the crisco is mixed in with the flour really well. Then slowly add warm water mixing by hand until the dough is slightly sticky and gooie. Flour your table top or counter and flour your rolling pin. Take a nice handful of dough and flour it. Place dough on floured surface and roll it until it is an 1/8 of an inch thick. You will need to flip the dough over several times in order to get it an 1/8 of an inch thick. Every time you flip the dough, you will need to flour the rolling surface , the rolling pin and the dough.

Once you have your dough rolled out, take a knife and cut the dough into bite size square pieces. Start adding a few pieces of dough at a time to the roast and potatoes until all the dough is in the pot. Stirring occasionally. Continue cooking over low flame until the dough is soft and the water has thickened to gravy. This will take about ½ hour to 45 minutes. Salt and pepper to taste.

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