Beef Pastry Recipe Beef Pie Recipe Easy

I tin't think of any dish more appropriately labeled "comfort food" than Beef Pot Pie. Truly excellent pot pies are hard to come by only this method will deliver the almost tender and securely flavored beef pie recipe you've e'er made. The filling is braised in the oven until the meat is cook-in-your-mouth tender, so topped with pie crust dough and returned to the oven. This finishes into i special dish that will have everyone saying "yu-um" with every bite.

The recipe here, adapted from Melt's Country, takes a bit of time, but is like shooting fish in a barrel and not entirely hands-on. Information technology is, notwithstanding, quicker than many other pot pie recipes I've tried, and the ingredients in this dish come up together for a complex, satisfying flavor.

In a Dutch-oven, browning just one-half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will assist season your vegetables in the initial saute' and the remaining meat will release flavorful juices in the oven.

Ingredients needed to brand Beef Pot Pie-

The post-obit list is not the complete list for this recipe so for shopping, employ the printable recipe to purchase all ingredients and quantities needed-

• Beef Chuck-center Roast- You may substitute sirloin steak here if you like just the cost is a bit college.
• Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you can skip what you don't like or substitute. For instance, I honey to utilise frozen pearl onions for the chopped onion now and and then.
• Beefiness broth, soy sauce, Worcestershire sauce, bay leafage, fresh thyme, all-purpose flour- these are the principal ingredients, every bit well as the juices from the beef, that will create the delicious base for the beef and vegetables in the beef pot pie.
• Pie crust- Yous may make your ain pie chaff or buy pre-made pie crust. The recipe only calls for crust on the meridian, but you tin make a double crust for this beef pot pie, but I recommend blind baking or par-baking the bottom chaff earlier filling.
• Egg for an egg wash to provide a nice sheen to your pie chaff- this is optional but nice looking.

Can Beefiness Pot Pie be fabricated alee of serving?

Absolutely. peculiarly if you want to make the filling alee of time and then assemble to bake with the pie crust the twenty-four hour period of serving. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for upwardly to three months. The day of associates, if your filling is refrigerated, no actress time is necessary for baking the pie. If you freeze the filling, I would defrost the filling in the refrigerator overnight before assembling the pie.

How to brand bootleg beefiness pot pie?

In a Dutch-oven, browning just half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do 2 batches. The juices from the browned portion of the roast will assistance season your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.

Browning the vegetables makes a nice caramelization for added flavor, cooking until soft. Key ingredients are then added for the near flavorful pot pie in case I've failed to mention that this recipe is "flavorful" – tomato paste, garlic and red wine (the vino tin be substituted for water, if need be). Then add good-quality beefiness broth, soy sauce, Worcestershire and bay leaf.

Finally, add together all the beef into the mix and bake this filling in the oven for well-nigh an hour and a half or until the meat is tender.

Afterward oven-braising the filling, remove to basin. Then add a flake of water to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add together this complex, flavorful juice to your meat filling for optimal flavor and actress moisture.

Now we're fix to put everything together for this "bring on the cold weather" juicy pot pie. Simply first let me talk to you nearly your pie crust. I am a truthful brand-it-all-from-scratch kind of cook. But from time to fourth dimension, I've used shop-bough pie crusts and have had fantabulous results with them. Just practice what'due south easy for you. But if you're looking for an easy homemade recipe, the crust for my Foolproof Drupe Galette is then easy, delicious, and is completely and easily fabricated in a nutrient processor.

Here it is fresh out of the oven, you just know it's going to be good. Really good! This Beef Pot Pie is going to be served around hither quite oftentimes and I hope you'll also give it a endeavor. You lot won't be disappointed. The recipe yields half-dozen servings, but everyone will want seconds so be prepared. Seldom volition yous have leftovers, but if you do, this recipe is delightful the adjacent day and even more than then the day afterwards that.

Filling options for homemade Beef Pot Pie-

Equally I mention in the ingredient list in a higher place, you can use beef chuck roast or sirloin steak for the beef pot pie. I would not modify out the ingredients that create the beefy-succulent goop for this recipe, it's already so good. Only we all take our preferences for the vegetables that get into our pot pie- Another ingredients that are also delicious are- diced potato or parsnip, chopped celery, pearl onions, dark-green beans. Apply what you like but try to go on the quantity of vegetables about the aforementioned as the original recipe and so your meat to veggie ratio is skilful, and you also have plenty of thick goop to encase the filling.

Beef Pot Pie

This recipe does take a few hours to terminate, simply it'due south not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A overnice pick here is to but melt half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef earlier putting into dish and oven-baking.

Prep Fourth dimension 15 minutes

Cook Time 2 hours 30 minutes

Total Fourth dimension 2 hours 45 minutes

Servings 6

Calories 503

• 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces Sirloin steak may be substituted
• Common salt and pepper
• iii Tablespoons olive oil or avocado oil, divided
• iv ounces mushrooms, baby bellas also chosen creminis or white button if unavailable, trimmed and quartered
• ane onion, finely chopped-pearl onions are likewise good
• 3 carrots, peeled and cut into 1/2-inch pieces
• ii Tablespoons love apple paste
• four garlic cloves, minced
• 1/2 cup dry out cherry wine, or one/two cup water
• iii Tablespoons all-purpose flour
• 2 cups beefiness broth
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• ane cup frozen peas
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1 large egg, lightly beaten
• 1 9-inch store-bought pie dough round or your ain made-from-scratch pie crust

• Accommodate oven rack to lower-middle position and rut oven to 350F degrees. Pat beef cubes dry with a paper towel and flavor with table salt and pepper. Estrus one 1/2 tablespoons of the oil in a Dutch oven over medium-high oestrus. Add half the beef and cook until well browned all over, virtually 7 minutes. Using slotted spoon, transfer the beef to basin or plate with the remaining uncooked beef. Notation: you volition not cook the remaining beef earlier placing in the pot pie. Cooking half the beef imparts some good season from braising but saves time not requiring all the beefiness to be browned before placing in the pie. Information technology works, I hope.

• Reduce oestrus to medium and add remaining one one/two tablespoons oil to at present-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, near v minutes, scraping up any browned bits. Stir in love apple paste and garlic and melt until fragrant, well-nigh 30 seconds.

• Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape whatever bits that have stuck to lesser of pan to comprise into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Melt until beefiness is tender, nearly 1 1/4 hours.

• Remove filling from oven and taste the beef to make sure information technology's tender to your liking. If it tastes chewy, add one/4 cup water, stir and return to oven for another 20-30 minutes. In one case meat is tender, remove and and then increment oven temperature to 400F degrees. If the meat mixture looks to need more "juice", and then remove mixture from pot to a plate and add one/iv to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick compact sauce to add into the meat mixture and thin it out a fleck, plus it but adds to the flavour of the beef.

• Discard the bay leafage and stir in the fresh thyme and add the peas. Taste the filling and add table salt and pepper to taste at this time (upwardly to 1 teaspoon salt and one/2 teaspoon pepper).

• Spray the bottom of a nine-inch deep-dish pie plate and add together meat mixture to the dish.

• Brush the rim and interior lip of the pie plate with egg (this will prevent the vanquish from sticking to the dish and groovy or breaking). Superlative the filling with pie dough then dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.

• Using a paring knife, cut a 1/ii-inch pigsty in center of pie. Cut six 1/2-inch slits around the pigsty, halfway betwixt centre and edge of pie. Brush dough with remaining egg. Flavor the tiptop of the dough with salt, pepper and remaining ane/ii teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is gilded chocolate-brown, 20-30 minutes.

• Transfer pie to cooling rack and allow cool for xv minutes. Serve.

• Use other vegetables if you prefer in this beefiness pot pie recipe. Adding diced potatoes is a popular addition.
• I love to apply frozen pear onions in identify of the chopped onions from time to time. They look prissy and are tasty.
• Beefiness stew meat is okay to apply for the meat in the recipe.

Nutrition Facts

Beefiness Pot Pie

Amount Per Serving

Calories 503 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fatty 10g 63%

Cholesterol 131mg 44%

Sodium 808mg 35%

Potassium 942mg 27%

Carbohydrates 28g 9%

Cobweb 3g thirteen%

Carbohydrate 5g 6%

Protein 36g 72%

Vitamin A 5420IU 108%

Vitamin C 15.3mg 19%

Calcium 69mg 7%

Iron 5.4mg thirty%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe tested, slightly changed and adapted from Cook'south State.

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Source: https://gooddinnermom.com/beef-pot-pie/

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