Beef Pot Pie

Name: Beef Pot Pie
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: * 2 pounds of steak or stewing beef, cut into small cubes; * Salt and pepper; * 1 tsp smoked paprika; * 1/4 cup extra virgin olive oil, divided; * 2 tbs unsalted butter; * 1 medium onion, chopped; * 1 large potato, chopped; * 1 medium carrot, chopped; * 2 celery sticks, chopped; * 5 mushrooms, sliced; * 2 tbs tomato paste; * 4 cloves of garlic, minced; * 1 tbs each of fresh rosemary and thyme, finely chopped (or whatever herbs you like); * 1/4 cup flour; * 1 cup red wine; * 2 cups broth; * 1/4 cup frozen peas; * 1 tbsp fresh parsley, chopped; * 2 puff pastry sheets, (10 in. x 10 in.); * Egg wash

18 steps

Prep:35minCook:1h 10min

Back with another pot pie recipe! This time individual because why share if you don’t have to. Also note: if using glass pie plates you can par bake your bottom crust for 10-15 mins before filling your pot pies!

Updated at: Thu, 17 Aug 2023 07:39:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1051 kcal (53%)

Total Fat63.5 g (91%)

Carbs68.2 g (26%)

Sugars6.1 g (7%)

Protein43.1 g (86%)

Sodium945.9 mg (47%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. In a large bowl, season the beef with paprika and salt and pepper to taste.

Step 2

2. In a large heavy bottom pot, heat 2 tablespoons of olive oil on medium-high heat.

Step 3

3. Working in batches if needed, add in your seasoned beef, allowing the pieces to get a good sear for about 2-3 minutes before stirring to cook the other sides. Remove from pot.

Step 4

4. Add another 2 tablespoons of olive oil and butter to the pot. Once the butter is melted, add your onion, potato, carrots and celery to the pot stirring occasionally for about 5 minutes till the vegetables start to soften and tenderize.

Step 5

5. Add in the tomato paste and mushrooms, stir to coat vegetables and deepen in colour, about 2-3 minutes.

Step 6

6. Season with salt and pepper then lower the heat down to medium and add in your garlic and fresh herbs. Stir to combine.

Step 7

7. Add in the flour allowing it to cook down about 3-5 minutes, then add the red wine and allow to cook down for another 5-10 minutes.

Step 8

8. Add in your beef stock, frozen peas, parsley and your cooked beef and lower the heat down low to simmer.

Step 9

9. Now is a great time to taste the filling and add more salt and pepper to taste. Allow the mixture to thicken further to a stew-like consistency, roughly another 20-25 minutes. Once thicken allow to cool for 15-20 minutes.

Step 10

10. While the filling thickens and cools, preheat your oven to 400 degrees F

Step 11

11. Roll out your puff pastry sheets and use the pie plate to measure out the sizes of your crusts.

Step 12

12. Butter the bottom and sides of your pie plates and line the plates with one of the puff pastry crusts. You can cut off the overhanging pieces and fill in the spots on the side with the extra dough.

Step 13

13. Scoop your filling into the prepared pie plates filling it all the way to the top.

Step 14

14. Using a paring knife for cookie cutter, cut a venting hole into the top crust and place the dough on top of the chicken mixture. Cut off or tuck in the excess dough.

Step 15

15. Prepare an egg wash by scrambling an egg with a little milk or cream and brush the egg wash along the top of the crust.

Step 16

16. Place the pies on a foil lined cookie sheet and bake at 400 degrees for 15 minutes then, without opening the oven, drop the temperature to 350 degrees for 20-30 mins.

Step 17

17. The pot pie is ready when the crust is golden brown and the filling is bubbling

Step 18

18. Allow the pie to cool for 20-30 minutes then slice and enjoy!