Beef Pot Pie

• 2 tablespoons olive oil
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup frozen peas
• 1/2 cup diced potatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups all-purpose flour (for crust)
• 1/2 teaspoon salt (for crust)
• 1/2 teaspoon baking powder (for crust)
• 1/2 cup unsalted butter, cold and cubed (for crust)
• 1/2 cup ice water (for crust)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large skillet, heat olive oil over medium-high heat. Brown beef in batches and set aside.
3. 3 In the same skillet, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
4. 4 Stir in flour, then gradually add beef broth while stirring to avoid lumps. Return beef to skillet.
5. 5 Add potatoes, peas, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
6. 6 Prepare crust by mixing flour, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Add ice water and mix until dough forms.
7. 7 Roll out half of the dough to fit the bottom of a 9-inch pie dish. Fill with beef mixture.
8. 8 Roll out remaining dough for the top crust. Place over filling and seal edges. Cut slits for ventilation.
9. 9 Bake for 30 minutes or until crust is golden and filling is bubbly.
10. 10 Let stand for 10 minutes before serving.

Equipment

• 9-inch pie dish
• rolling pin
• skillet

Variations

• Add a splash of red wine to the beef mixture for extra depth of flavor.
• Use puff pastry for a quicker crust option.

Substitutions

• Substitute beef with chicken or turkey for a lighter option.
• If you don't have thyme, use rosemary or marjoram.

Pairings

• Creamy mashed potatoes
• Steamed broccoli
• Cornbread

Nutrition

Tips

• For a flaky crust, ensure your butter is very cold and handle the dough as little as possible.
• You can prepare the pie up to a day ahead and bake just before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of steamed green beans or a crisp salad for a balanced meal.
• A glass of red wine or a cold beer pairs wonderfully with this dish.

FAQ