"I have made this several times over the last few years. I then freeze it and use it all winter for things like beef barley soup, Swedish meatballs and shepard's pie. It is, by far, the best, most flavorful beef stock I have ever made. I use a combination of whatever bones I can find, but always start with some marrow bones. It is a 2 day proce"

"This is my go to pot pie recipe. I only use the filling, adding mushrooms and pearl onions. I eliminate the peas ( can't eat them. I use puff pastry on the top. At times I have used skim milk instead of the half and half. Still delicious. There are only 2 of us so I usually make the full batch and make individual pies and freeze them without the pastry. They freeze very well if you add a bit more liquid. Nice to have a quick meal ready to pop in the oven on a week night.

"This is my go to pot pie recipe. I only use the filling, adding mushrooms and pearl onions. I eliminate the peas ( can't eat them). I use puff pastry on the top. At times I have used skim milk instead of the half and half. Still delicious. There are only 2 of us so I usually make the full batch and make individual pies and freeze them without the pastry. They freeze very well if you add a bit more liquid. Nice to have a quick meal ready to pop in the oven on a week night.

"Great cold weather comfort food. I add more carrots, sometimes mushrooms and don't use peas since I can't eat them. I add the flour right to the ground beef mixture, cook for a few minutes, then add the broth and extra worcestershire. No need for an extra pan. I also add a little shredded cheddar to the potatoes and bake it for 20 minutes or so.