Company's Coming Beef Pot Pie

Company's Coming Beef Pot Pie Recipe
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Recipe Rating:
 1 Rating
Category: Beef
Serves: 4-6

Ingredients

2 1/2 lb beef roast, cut into small pieces
1 lg onion, diced
3 md carrots, diced
2 celery, diced
3 lg potatoes, diced
8 oz mushrooms, sliced
2 clove garlic, minced
1 1/2 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
1/2 tsp paprika (smoked)
2 c beef broth
1 Tbsp cornstarch
1/4 c cream
3/4 c fresh or frozen petite baby peas
1 puff pastry sheet, thawed
1 lg egg, beaten
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste
Pinched by Finnjin, and 142 more.
x2
Cooked to Perfection
Florala, AL (pop. 1,980)
mrdick1950
Member Since Aug 2012
 
 
 
 
 
 
 
 
 
Marsha's Notes:

When I get into one of my marathon cooking moods I like to make these pot pies to put into the freezer for a night when I don't feel like cooking or time is short.

Great to have on hand for a quick company meal as well.

 

Directions

1
In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
2
Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.

Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ – 2 hours. Shred beef and return to pot.
3
In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
4
Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.

Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.
Comments

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CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Sep 27, 2012
OMGoodness...I love beef pot pies.
risenshine2012
Penny Budinsky risenshine2012
 
 
 
 
Sep 27, 2012
Looks and sounds amazing! It looks like you have potatoes in there, do you?
mrdick1950
Sep 27, 2012
Yes ans I forgot to add them. You have an eagle eye. I will make corrections. use 3 large diced.
auntiem1964
Emily Fields... auntiem1964
 
 
 
 
 
Sep 27, 2012
When you freeze for later use, when do you top with puff pastry?
mrdick1950
Sep 27, 2012
I have done both ways. They store better if you put the puff pastry on just before popping into the oven. I let the pies partially thaw before baking and then watch that I don't over brown the topping.
1mywoowoo1
kathy thralls 1mywoowoo1
 
 
 
 
Sep 29, 2012
Thank you for sharing this recipe! I have been looking for a beef pot pie recipe and yours looks absolutely delicious!
mrdick1950
Sep 29, 2012
Thanks Kathy, please let me know when you make them.
Kerrymc
Kerry Clouser Kerrymc
 
 
 
 
Sep 29, 2012
This beef pot pie looks so good! Do you have a chicken pot pie recipe?
mrdick1950
Sep 29, 2012
Basically I use the same recipe as I do for my seafood pot pie two ways which you will find here. Seafood Pot Pie two Ways
mrdick1950
Sep 29, 2012
Actually Kerry that will be a bit confusing for you let me work out the amounts and I will post one later for you. I do it for individual and for a family size pot pie which are you interested in or both ways.
Kerrymc
Kerry Clouser Kerrymc
 
 
 
 
Sep 29, 2012
Marsha, Both sizes would be fantastic. Thank you so much for your recipe. I've been looking for these for along time. The beef pot pie sounds like what my mom used to make, so I'm sure the chicken one will too! I'm allergic to sea food. Hope that won't cause a problem for you. My mom did when I was 9. I cook mostly by recipes.
mrdick1950
Sep 29, 2012
It is wonderful when you have someone that you are able to work with in the kitchen. My mom was a competent cook, she really didn't like us around when she was baking but she encouraged us to watch her when she cooked. I guess moving so much when I was a kid and tasting food from so many different places really peaked my interest in food. My dad's mom was a fabulous cook and my dad was very adventurous in the kitchen. He would work on something until he figured it out. We loved to cook together. My sister is a baker, she cooks too, but her passion is baking. I like cooking better myself because it is an art and baking is a science. You have to follow certain formulas in baking or the end product won't turn out, cooking is putting together the foods and flavors that you love.

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