Beef Pot Pie
Indulge in the comforting embrace of a homemade beef pot pie—perfect for chilly evenings. This classic dish melds tender beef with savory vegetables, all enveloped in a golden, flaky crust. It’s a warm hug on a plate that will bring smiles to your dinner table. Follow along to create this delightful meal that’s both satisfying and easy to make, ensuring it becomes a family favorite for years to come.
Ingredients
– 1 lb beef stew meat, cut into cubes
– 1 cup carrots, diced
– 1 cup potatoes, diced
– 1 cup peas
– 1 onion, chopped
– 2 cups beef broth
– 1 cup milk
– 2 tbsp flour
– 1 tbsp Worcestershire sauce
– 1 tsp thyme
– 1 package refrigerated pie crusts
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 30 minutes, and cooking time is around 1 hour.
Nutritional Value
Each serving of beef pot pie (1/4 of the pie) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This is based on standard ingredient quantities.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, brown the beef over medium heat until no longer pink.
3. Add the chopped onion and cook until translucent.
4. Stir in the carrots, potatoes, and peas.
5. Sprinkle flour over the mixture and stir to combine.
6. Gradually add beef broth and milk, stirring continuously until thickened.
7. Add Worcestershire sauce and thyme; mix well.
8. Roll out one pie crust and place it in a pie dish.
9. Pour the beef filling into the crust.
10. Cover with the second pie crust, seal edges, and cut slits for steam.
11. Bake for 30-35 minutes or until golden brown.
Alternative Ingredients
You can substitute beef stew meat with ground beef for a quicker version. Additionally, feel free to use frozen vegetables instead of fresh to save time. Vegetable broth can replace beef broth for a lighter option.
Serving and Pairings
Serve your beef pot pie with a fresh green salad or steamed vegetables for a balanced meal. It pairs wonderfully with crusty bread or a side of mashed potatoes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. Beef pot pie can also be frozen before baking; just add an extra 10-15 minutes to the cooking time when baking from frozen.
Cooking Mistakes
– Don’t skip browning the beef; it enhances flavor.
– Avoid overcooking the vegetables before adding them to the pie.
– Ensure the filling is thick enough to prevent a soggy crust.
– Don’t forget to cut slits in the top crust for steam to escape.
– Use a deep dish if you have excess filling.
Helpful Tips
– Let the pie cool for a few minutes before slicing for cleaner pieces.
– Experiment with herbs like rosemary or oregano for different flavors.
– Use a mix of beef and pork for a richer filling.
– For a golden crust, brush the top with an egg wash before baking.
FAQs
Can I make beef pot pie ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pie before baking. This saves time on busy days.
What can I serve with beef pot pie?
Beef pot pie is delicious on its own, but it pairs well with salad, roasted vegetables, or mashed potatoes for a complete meal.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbly. You can also use a thermometer; it should read 165°F (74°C) inside.
Can I use a different type of meat?
Absolutely! This recipe works well with chicken, turkey, or even a vegetarian filling using mushrooms and lentils.
How long does beef pot pie last in the fridge?
Beef pot pie can last in the refrigerator for up to 3 days if stored properly in an airtight container.
Conclusion
Beef pot pie is a timeless comfort food that brings warmth and joy to any meal. With tender beef, fresh vegetables, and a flaky crust, it’s a dish sure to please everyone at the table. Make it your own with variations and enjoy the hearty flavors that this classic recipe offers!
Beef Pot Pie
Ingredients
- 1 lb beef stew meat cut into cubes
- 1 cup carrots diced
- 1 cup potatoes diced
- 1 cup peas
- 1 onion chopped
- 2 cups beef broth
- 1 cup milk
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, brown the beef over medium heat until no longer pink.
- Add the chopped onion and cook until translucent.
- Stir in the carrots, potatoes, and peas.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add beef broth and milk, stirring continuously until thickened.
- Add Worcestershire sauce and thyme; mix well.
- Roll out one pie crust and place it in a pie dish.
- Pour the beef filling into the crust.
- Cover with the second pie crust, seal edges, and cut slits for steam.
- Bake for 30-35 minutes or until golden brown.
