Beef Pot Pie
Discover the ultimate comfort food with this beef pot pie recipe! Combining tender beef, savory vegetables, and a flaky crust, this dish is perfect for cozy nights. You’ll love the aromatic herbs and spices that elevate the flavors, making every bite a delight. Whether it’s a family gathering or a special occasion, this hearty pie is sure to impress and satisfy everyone’s appetite.
Ingredients
2 pounds beef stew meat, 1 cup carrots (diced), 1 cup peas, 1 cup potatoes (diced), 1 onion (chopped), 3 tablespoons flour, 2 cups beef broth, 1 teaspoon thyme, 1 teaspoon rosemary, 1 pie crust, salt and pepper to taste.
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 30 minutes, followed by a cooking time of about 1 hour and 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 450 calories, 25g protein, 20g fat, 40g carbohydrates, and 3g fiber. This is based on one person serving size.
Step-by-Step Cooking Process
- Preheat the oven to 400°F (200°C).
- In a large pot, brown the beef over medium heat.
- Add chopped onions and cook until translucent.
- Stir in flour, cooking for another minute.
- Pour in beef broth, bringing to a boil.
- Add carrots, peas, potatoes, thyme, and rosemary.
- Reduce heat and simmer for 30 minutes.
- Transfer the filling into a pie dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the crust for steam to escape.
- Bake for 35-40 minutes until golden brown.
Alternative Ingredients
Feel free to substitute beef with chicken or turkey for a lighter version. You can also use frozen vegetables for convenience. For a gluten-free option, use a gluten-free pie crust and thickener.
Serving and Pairings
Beef pot pie pairs wonderfully with a side salad or steamed vegetables. A glass of red wine complements its rich flavors perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. This dish can be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
- Don’t skip browning the meat; it adds flavor.
- Ensure the filling is thick enough before baking.
- Avoid overcooking the vegetables; they should remain slightly crisp.
- Seal the crust properly to prevent leaks.
- Check the oven temperature for even baking.
Helpful Tips
- Let the pie cool for at least 10 minutes before serving.
- Brush the crust with egg wash for a golden finish.
- Experiment with herbs for unique flavors.
- Make the filling a day ahead for deeper flavors.
FAQs
Can I use leftover beef for this recipe?
Yes, leftover beef works great for pot pie. Just reduce the cooking time for the filling.
How do I prevent a soggy crust?
Pre-bake the crust for 10 minutes before adding the filling to prevent sogginess.
What herbs work best in beef pot pie?
Thyme, rosemary, and parsley are excellent choices to enhance the flavor of the pie.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and crust separately, then assemble and bake when ready.
What sides go well with beef pot pie?
A fresh green salad or roasted vegetables make excellent accompaniments.
Conclusion
Beef pot pie is a heartwarming dish that brings comfort to any table. With its savory filling and flaky crust, it’s perfect for gatherings or family meals. Enjoy this classic recipe that warms the soul and satisfies the appetite!
Beef Pot Pie
Ingredients
- 2 pounds beef stew meat
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1 onion chopped
- 3 tablespoons flour
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, brown the beef over medium heat.
- Add chopped onions and cook until translucent.
- Stir in flour, cooking for another minute.
- Pour in beef broth, bringing to a boil.
- Add carrots, peas, potatoes, thyme, and rosemary.
- Reduce heat and simmer for 30 minutes.
- Transfer the filling into a pie dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the crust for steam to escape.
- Bake for 35-40 minutes until golden brown.
