When Hanger Strikes

 
  • Mari

Beef and Vegetable Pot Pie

Updated: Apr 20, 2021

The best way to use up your seasonal veggies? Stick em in a pot pie! This beef and fall veggie pot pie is packed with flavour and texture, and one of the best parts of a pot pie is that you can put whatever the heck you want in them! Have some potatoes that need to get used up? Throw them in here too. Pumpkin? Why not! Chicken instead of beef? Sure!!! It’s hard to make it taste bad.

Makes 1 pie, 4-6 servings


Ingredients

400 g boneless beef stewing chunks, cut into bite sized pieces

Salt and pepper

1/4 cup all purpose flour

2 tbs olive oil

1 cup carrots, cut in chunks

1 white onion, finely diced

1 1/2 cups small button mushrooms, whole

2 cups butternut squash, peeled and diced

2 sprigs of thyme

2 tbs sage, minced

1 small piece cinnamon

1 bay leaf

1 cup beef broth or water

1/2 cup coffee cream

1 tbs Worcestershire sauce

1 tbs lemon juice

1 sheet of puff pastry, rolled out to about 5 mm thin

1 beaten egg, for egg wash


Direction

1. Preheat the oven to 400 F. Using a paper towel, pat dry the beef. You want it to be as dry as possible before searing. Add to a mixing bowl with the 1 tsp salt, 1 tsp pepper, and flour. Mix to coat. In a large frying pan, heat up half of the olive oil over medium heat. Once hot, add the beef and sear for about 5 minutes, browning all sides. Remove the beef from the pan and set aside.

2. Add the remaining oil to the pan along with the carrots, onion, mushrooms, squash, thyme, sage, cinnamon, and the bay leaf. Sauté for 6 minutes, until some of the vegetables begin to caramelize, then add the beef back to the pan. Sauté another 5 minutes then add the broth, cream, Worcestershire, and lemon juice. Reduce the heat to medium low and let it simmer for 10 minutes, until the liquid thickens slightly. Taste and adjust seasonings if needed.

3. Transfer the filling to a deep pie pan (I used a heavy fondue pot), and let it cool for 10 minutes. Cover with the rolled puff pastry sheet and crimp around the edges to seal. Slit some cuts on top to allow steam to escape while baking. Bake for 35-40 minutes, until the puff pastry has cooked all the way through. Let cool before serving.


4 views0 comments

Recent Posts

See All