Ground Beef Pot Pie

Ground Beef Pot Pie, mc2creativeliving.com

Ground Beef Pot Pie

It is the season of meat pies and pot pies. Traditionally, here in Quebec, meat pies and pot pies are very big at Christmas time, in fact for years, I only made and ate meat pies during the Holiday season.

Ground Beef Pot Pie, mc2creativeliving.com


But meat pies are so delicious, that now I make them almost year round. Like many dishes, meat pies and pot pies can be made in a lot of variations, you are only limited by your imagination.

Ground Beef Pot Pie, mc2creativeliving.com

If you are in a hurry or are intimidated by making you own pie crust, you can use a shortcut by buying pre made frozen pie crust, but making your own is very easy, especially if you have a food processor.

Ground Beef Pot Pie, mc2creativeliving.com

Once your pie dough is made, divide it into equal parts and wrap them in plastic wrap and then refrigerate them for an hour. During that time, prepare your meat filling. Let the meat filling cool before putting it into the pie shell.  A trick for the pie shell is to use the rolling pin to help you lift it and roll it out into the pie dish. Brush the dough with an egg wash to give it a nice golden brown coloration.

Ground Beef Pot Pie, mc2creativeliving.com

Ground Beef Pot Pie
 
Author:
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE PIE CRUST:
  • 1-1/2 cups of all purpose four
  • 1/2 cup of cold butter (cubed)
  • 1/4 cup of ice cold water
  • 1 egg (beaten with 1 tbsp of milk or water)
  • FOR THE FILLING:
  • 1 lbs of ground beef
  • 1 tbsp of olive oil
  • 1 medium potato (diced)
  • 1 large carrot (diced)
  • 1 onion (diced)
  • 2 cloves of garlic (minced)
  • 1/2 cup of panko bread crumbs
  • 1 cup of beef broth
  • 2 tbsp of tomato paste
  • 1 tbsp of Dijon mustard
  • 1 tbsp of Worcestershire sauce
  • 1 tsp of dry sage
  • 1/4 tsp of celery seeds
  • A pinch of all spice
  • 1/2 tbsp of freshly chopped rosemary
  • 1 tbsp freshly chopped parsley
  • Salt and pepper to taste
Directions
  1. FOR THE PIE CRUST:
  2. In a food processor put the flour and butter.
  3. Pulse until you get a sandy texture.
  4. Adding the cold water in a little at a time, pulse until the dough forms and holds together.
  5. Divided the dough into 2 equal parts.
  6. Wrap in plastic wrap and refrigerate for 1 hour.
  7. FOR THE FILLING:
  8. In a pan, heat up 1 tbsp of olive oil.
  9. Add in the ground beef and cook until no pink remains (about 8 minutes).
  10. Add in the garlic and onion and cook for 2 minutes.
  11. Add in the carrot and potato, and cook for another 2 minutes.
  12. Add in the tomato paste, Dijon mustard and the Worcestershire sauce.
  13. Cook for 2 minutes.
  14. Salt and pepper to taste.
  15. Add in the remaining ingredients except for the panko bread crumbs.
  16. Cover and simmer for 30 minutes.
  17. Now stir in the panko bread crumbs and let cool to room temperature uncovered.
  18. Roll out the dough and place one part in a pie dish (use the rolling pin to help you lift the dough).
  19. Put the meat filling in the pie shell.
  20. Roll out the second dough and place on top.
  21. Pinch and tuck the dough under to seal it.
  22. Beat one egg with 1tbsp of milk or water.
  23. Brush the top of the pie with the egg wash.
  24. Make a few small ventilation slits on top of the pie to let the steam escape.
  25. Bake in a preheated oven at 375 F for 45 minutes.
  26. Let the pie cool for 10 minutes before serving.

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