Baby and I, Were Baked in a Pie the Gravy Was Wonderful Hot

I can't think of any dish more accordingly labeled "comfort food" than Beef Pot Pie. Truly first-class pot pies are hard to come by simply this method will deliver the most tender and securely flavored beefiness pie recipe you've ever made. The filling is braised in the oven until the meat is melt-in-your-rima oris tender, then topped with pie crust dough and returned to the oven. This finishes into one special dish that volition accept anybody maxim "yu-um" with every bite.Note: quick recipe video appears here for my Beef Pot Pie.

Beef Pot Pie takes a bit of time, merely is piece of cake and not entirely hands-on. It is, withal, quicker than many other pot pie recipes I've tried, and the ingredients in this dish come together for a complex, satisfying flavor.

In a Dutch-oven, browning just one-half of the beef earlier 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 volition help flavor your vegetables in the initial saute' and the remaining meat will release flavorful juices in the oven. I've been asked if this beefiness pot pie tin be made in a toaster oven. I don't recommend a toaster oven myself, but take never personally tried it.

Ingredients needed to make Beef Pot Pie-

The following list is not the complete listing for this recipe so for shopping, employ the printable recipe to buy all ingredients and quantities needed-

• Beef Chuck-eye Roast- You lot may substitute sirloin steak here if yous like but the toll is a bit higher.
• Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you tin skip what you don't like or substitute. For instance, I love to employ frozen pearl onions for the chopped onion now and then.
• Beef broth, soy sauce, Worcestershire sauce, bay leafage, fresh thyme, all-purpose flour- these are the main ingredients, besides as the juices from the beef, that will create the delicious base for the beef and vegetables in the beef pot pie.
• Pie crust- You may make your own pie chaff or buy pre-made pie crust. The recipe only calls for crust on the top, simply you can make a double crust for this beefiness pot pie, but I recommend bullheaded baking or par-blistering the bottom chaff before filling.
• Egg for an egg launder to provide a nice sheen to your pie crust- this is optional only squeamish looking.

Can Beef Pot Pie be made alee of serving?

Admittedly. especially if you want to brand the filling ahead of time and so assemble to bake with the pie crust the twenty-four hour period of serving. The filling can be completed and and then refrigerated up to two days, or sealed in an air-tight container and frozen for upwards to iii months. The day of associates, if your filling is refrigerated, no extra 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 make homemade beef 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 exercise 2 batches. The juices from the browned portion of the roast will aid flavor your vegetables in the initial sauté and the remaining meat volition release flavorful juices in the oven.

Browning the vegetables makes a prissy caramelization for added flavor, cooking until soft. Key ingredients are then added for the nearly flavorful pot pie in example I've failed to mention that this recipe is "flavorful" – love apple paste, garlic and cerise wine (the vino can be substituted for h2o, if need exist). Then add good-quality beef broth, soy sauce, Worcestershire and bay foliage.

Finally, add all the beef into the mix and bake this filling in the oven for about an 60 minutes and a half or until the meat is tender.

Later on oven-braising the filling, remove to basin. Then add a bit of h2o 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 set up to put everything together for this "bring on the cold weather" juicy pot pie. But offset let me talk to you about your pie chaff. I am a true make-it-all-from-scratch kind of cook. But from time to fourth dimension, I've used store-bough pie crusts and accept had excellent results with them. Just exercise what'due south like shooting fish in a barrel for you. Only if you're looking for an easy homemade recipe, the chaff for my Foolproof Drupe Galette is so piece of cake, delicious, and is completely and easily fabricated in a food processor.

Here it is fresh out of the oven, you just know it'due south going to be proficient. Really good! This Beef Pot Pie is going to exist served effectually here quite often and I hope you'll also give it a try. Y'all won't exist disappointed. The recipe yields six servings, merely anybody volition want seconds and then be prepared. Seldom volition you accept leftovers, only if you do, this recipe is delightful the next mean solar day and even more than then the day after that.

Filling options for homemade Beef Pot Pie-

Every bit I mention in the ingredient list in a higher place, yous can use beef chuck roast or sirloin steak for the beef pot pie. I would non change out the ingredients that create the beefy-delicious broth for this recipe, it's already so good. Merely we all have our preferences for the vegetables that go into our pot pie- Some other ingredients that are besides succulent are- diced spud or parsnip, chopped celery, pearl onions, green beans. Use what y'all like but try to go on the quantity of vegetables nigh the same every bit the original recipe so your meat to veggie ratio is good, and you also take plenty of thick broth to encase the filling.

Beefiness Pot Pie

This recipe does take a few hours to end, but it'southward not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A prissy option here is to only cook half the beefiness in a skillet until browned and juicy. Then add together information technology in with the residuum of the beef before putting into dish and oven-baking.

Prep Time xv minutes

Cook Time ii hours 30 minutes

Total Time two hours 45 minutes

Servings 6

Calories 503

• 2 pounds boneless beefiness chuck-eye roast, trimmed and cut into iii/iv-inch pieces Sirloin steak may be substituted
• Table salt and pepper
• iii Tablespoons olive oil or avocado oil, divided
• iv ounces mushrooms, baby bellas also called creminis or white push if unavailable, trimmed and quartered
• 1 onion, finely chopped-pearl onions are also skilful
• 3 carrots, peeled and cut into 1/2-inch pieces
• two Tablespoons tomato paste
• 4 garlic cloves, minced
• i/two loving cup dry ruby-red wine, or 1/ii loving cup water
• 3 Tablespoons all-purpose flour
• 2 cups beef broth
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay foliage
• ane cup frozen peas
• one 1/2 teaspoons chopped fresh thyme, divided
• ane large egg, lightly beaten
• one nine-inch store-bought pie dough round or your own fabricated-from-scratch pie chaff

• Adjust oven rack to lower-heart position and heat oven to 350F degrees. Pat beef cubes dry with a newspaper towel and flavour with common salt and pepper. Estrus i one/2 tablespoons of the oil in a Dutch oven over medium-loftier heat. Add together half the beef and cook until well browned all over, near 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 before placing in the pot pie. Cooking one-half the beefiness imparts some good flavor from braising but saves time not requiring all the beefiness to exist browned before placing in the pie. It works, I promise.

• Reduce heat to medium and add together remaining 1 1/ii tablespoons oil to at present-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about five minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, nigh 30 seconds.

• Stir in vino (or h2o) and cook until evaporated, most 2 minutes. Stir in flour until the vegetables are well coated and melt for ane infinitesimal. Add broth, soy sauce, Worcestershire, and bay foliage, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Embrace and transfer to oven. Cook until beefiness is tender, near ane 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 1/4 cup water, stir and return to oven for another 20-30 minutes. In one case meat is tender, remove and and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", and so remove mixture from pot to a plate and add 1/four to 1/2 cup water dorsum to the Dutch oven and kind of tilt the pan to scrape off some of the crusty addicted that's accumulated in the pot. This should create a thick meaty sauce to add together into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beefiness.

• Discard the bay foliage and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to gustation at this fourth dimension (up to 1 teaspoon salt and 1/2 teaspoon pepper).

• Spray the lesser of a 9-inch deep-dish pie plate and add meat mixture to the dish.

• Brush the rim and interior lip of the pie plate with egg (this volition forestall the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded border is flush with inner border of pie plate. Crimp dough evenly effectually edge of pie using your fingers.

• Using a dent knife, cutting a 1/two-inch hole in center of pie. Cut six 1/2-inch slits around the hole, halfway between center and edge of pie. Castor dough with remaining egg. Flavour the top of the dough with salt, pepper and remaining 1/two teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until chaff is golden brown, twenty-30 minutes.

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

• Use other vegetables if you adopt in this beef pot pie recipe. Adding diced potatoes is a popular addition.
• I love to utilise frozen pear onions in place of the chopped onions from fourth dimension to time. They expect nice and are tasty.
• Beefiness stew meat is okay to employ for the meat in the recipe.

Diet Facts

Beef Pot Pie

Amount Per Serving

Calories 503 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fat 10g 63%

Cholesterol 131mg 44%

Sodium 808mg 35%

Potassium 942mg 27%

Carbohydrates 28g nine%

Fiber 3g xiii%

Saccharide 5g 6%

Poly peptide 36g 72%

Vitamin A 5420IU 108%

Vitamin C xv.3mg 19%

Calcium 69mg 7%

Iron 5.4mg 30%

* Per centum Daily Values are based on a 2000 calorie nutrition.

Recipe tested, changed and adjusted from Cook's Country.

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

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