Deep Dish Beef Pot Pie

Tender stewed beef with potatoes, carrots, and peas topped with a flaky pie crust.

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14 people Yepped this recipe

servings: 4

total time: 3 hours

added on 01/20/2019

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

Season the beef generously with the salt and pepper.
Heat the oil in a Dutch oven over high heat then cook the beef until browned, about 4 minutes.
Add the onion, garlic, and thyme and cook for about 3 minutes.
Add the beef stock and water then bring to a boil
Reduce the heat to medium-low and simmer for about 1 hour.
Put the potatoes and vinegar in a separate saucepan and cover with water then bring to a boil over medium-high heat.
Add the carrots to the saucepan with the potatoes and cook until tender, about 15 minutes.
Drain the potatoes and carrots then add them to Dutch oven with the beef.
Stir in the peas and return to a boil over medium-high heat.
In a small dish mix the ice water with the cornstarch then immediately add to the boiling stock and stir until thickened.
Take the Dutch oven off the heat and season the filling with salt & pepper to taste then set aside.
Preheat the oven to 425°F.
Fill an 11-inch pie pan with the beef and vegetables then cover with the pie crust and cut three slits in the top to allow steam to escape.
Brush the pie crust with the egg then bake for about 20 minutes or until the filling is bubbly and the pastry is crisp.