Beef Pot Pie

As we’re sitting and watching our daughter’s karate class and the dinner hour is closing in, my husband looks over and says “What are we doing for dinner?”
“Pot pie”, I respond. “Beef”.
“I thought they only had chicken.”
“No, I making it from scratch, so we can have whatever we want.”
Looking thoroughly confused, he says “Popeye’s?”
“Not Popeye’s. POT PIES Like the frozen ones in the box.”
“Oh, pot pie!”

Then karate class ends. My daughter walks over and asks “Mom, what are we having for dinner?”
“Pot pie”.
“Popeye’s? Popeye’s chicken?!”

It was probably the most entertaining conversation I’ve had about dinner in quite some time. But, onto the recipe.

This recipe makes two pot pies. Cut the recipe in half if you’re only making one. Or make one pot pie and use the rest as stew for dinner on a different day! More warm food to feed your soul!

4 pie crusts (I cheated and bought premade, but use Trish’s recipe for awesome homemade pie crust)
1 ½ pound chuck, fat caps removed, cut into small cubes
32 ounces vegetable or beef stock
1 large onion, diced
3 medium russet potatoes, cut into small cubes
3 large carrots, cleaned and cut into small cubes
2 large celery stalks, cut into small cubes
2 large cloves garlic, chopped or grated finely
1/3 cup chopped fresh parsley
2 teaspoons fresh or dried thyme
1 cup frozen peas

Since chuck is a tough meat, it must be cooked for a while to break it down to a soft, tender meat. Season each layer of this dish lightly with a sprinkle of salt and pepper as you cook.

In a large pot over medium-high heat, season the chuck with salt and pepper, stirring frequently until the outside of the meat is browned. Add half of the cooking stock and bring to a low boil. Cover and reduce heat to medium, allowing the meat to cook and the liquid to reduce. Cook 30 minutes, stirring occasionally. Remove the meat and remaining liquid to a bowl and set aside.

Return the pot to the stove and raise the heat to medium-high. Heat 2 tablespoons oil, then add onions, celery and carrots. Cook about 8 minutes, stirring occasionally, until onion begin to soften. Add potatoes and garlic and sauté an additional 3-4 minutes.

Return meat to the pan. Add in remaining stock. Add parsley and thyme. Cover and cook an additional 20 minutes, or until potatoes and carrots are soft. Mix in peas, cover, and remove from heat. Salt and pepper to taste.

Preheat the oven to 450. Place one pie shell in a deep dish pie pan. Prick the bottom 3-4 times with a fork. Bake in the oven for 8-9 minutes. Remove. Using a large cup, scoop the stew mixture into the pie shell. You may have some leftover liquid in the pot. Fill the shell with mostly meat and vegetables, then ladle in liquid, filling the shell until 1/2 to 1/4 inch of pie crust is showing.

Cover with another pie crust. Pierce the crust several times to vent. Bake 20 minutes, or until brown and bubbling. Allow to rest 15 minutes before serving.

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