Beef Pot Pie

Beef Pot Pie , mc2creativeliving.com

Beef Pot Pie

Pot pies fall in the comfort food category, and we do love our comfort foods in this house. Chicken pot pie is something I’ve made often, but for some reason I rarely make beef pot pie.

Beef Pot Pie , mc2creativeliving.com


Not that I don’t like it, but I just kind of never think of making it. This recipe takes time to cook, but it doesn’t take to much preparation, but the preparation does need to cook slowly for one hour to make sure the beef is tender.

Beef Pot Pie , mc2creativeliving.com

I make my own pastry but you can skip that step by buying a ready to use pie shell at your grocery store, although making your own pie shell is very simple when using a food processor.

Beef Pot Pie , mc2creativeliving.com

I chose to make individual beef pot pies using 4 little ramequins of 4.5 inches in diameter by 2 inches high, but you can make one big beef pot pie. This recipe will yield either 4 individual beef pot pies or one regular 9 inch pie.

Beef Pot Pie , mc2creativeliving.com

Beef Pot Pie
 
Author:
Recipe type: Main Dish
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE FILLING:
  • 1 lbs of cubed stewing beef (cut into small pieces)
  • 2 tbsp of olive oil
  • 3 carrots (cut into small cubes)
  • 2 potatoes (cut into small cubes)
  • 1 small onion (diced)
  • 1 cup of frozen peas
  • 3 cloves of garlic (minced)
  • 2 tbsp of tomato paste
  • 1/2 cup of red wine
  • 3 tbsp of flour
  • 2 cups of beef broth
  • 2 tsp of Worcestershire sauce
  • 1 bay leaf
  • 1/2 tsp of dry thyme
  • 1 tbsp of freshly chopped parsley
  • 1 egg (beaten)
  • 1 tsp of cream
  • Salt and pepper to taste
  • FOR THE PASTRY:
  • 1-1/2 cup of flour
  • 1/2 cup of cold butter (cut in cubes)
  • 1/4 cup of icy water
Directions
  1. FOR THE FILLING:
  2. In a large skillet heat up 2 tbsp of olive oil.
  3. Add in the beef cubes, salt and pepper to taste and brown on each side (about 5 minutes).
  4. Add in the garlic and onion and cook for another 3 minutes.
  5. Add in the carrots and potatoes, cook for 5 minutes.
  6. Add in the tomato paste, stir and cook for 2 minutes.
  7. Sprinkle the flour over the mixture and mix well to combine.
  8. Add in the red wine and beef broth, stir well.
  9. Add in the Worcestershire sauce, dry thyme, bay leaf and parsley.
  10. Bring to a gentle boil, reduce heat, then cover and simmer for about 1 hour stirring occasionally.
  11. Mix in the peas, check for seasoning, add salt and pepper to taste if needed and reserve.
  12. Roll out the pastry and cut 4 rounds, 1 inch larger than the ramequins (I use 4 ramequins of 4.5 inches in diameter by 2 inches high).
  13. Fill the ramequins with the beef mixture.
  14. Add the pastry on top, pressing all around the edges of the ramequins, crinkling the edge.
  15. Make a slit in the centre of the pastry and decorate with leaves made with the trims of the pastry.
  16. In a bowl, beat one egg with 1 tsp of cream (you can use milk or water).
  17. Brush the top of the pastry with the egg wash.
  18. Bake in a preheated oven at 375F for 45 minutes or until the pastries are golden brown.
  19. FOR THE PASTRY:
  20. In a food processor; pulse the flour with the cold butter until you get a crumbled texture.
  21. Then add in the cold water continuing to pulse, until the dough holds together well.
  22. Wrap the dough in plastic wrap and refrigerate for at least 1 hour until you are ready to roll it out onto a floured surface.

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