Deep Dish Beef Pot Pie
servings: 4
total time: 3 hours
Ingredients
- 1 TBSP cooking oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb beef stew meat, cut into 1/4 in pieces
- 1 tsp dried onion
- 1/2 tsp granulated garlic
- 1/8 tsp dried thyme
- 3 cups beef stock
- 2 cup water
- 2 cups potatoes, peeled and diced
- 1 cup carrot, diced
- 1 tsp rice vinegar
- dash salt
- 1/2 cup peas, frozen
- 3 TBSP ice water
- 3 TBSP corn starch
- 1 pie crust
- 1 egg, beaten
Directions
- Season the beef with the salt and pepper. In a Dutch oven brown the beef in the oil over high heat. Add the onion, garlic, and thyme and cook for about 3 minutes. Add the beef stock and water and bring to a boil, then reduce the heat to simmer and cook for 1 hour.
- In the meantime prepare the potatoes and carrots. Put the potatoes and vinegar in a sauce pot and cover with water. Bring to a boil and then add the carrots cook until tender, about 15-20 minutes. Drain and set aside.
- Add the potatoes, carrots, and peas to the tender beef and broth and return to a boil.
- In a small dish mix the cold water with the cornstarch and immediately add to the boiling stock and stir until thickened. Turn off the heat.
- Heat the oven 425 degrees F.
- Cut the pastry to fit over the opening of your pot pie pan. Cut a small air vent out of the center of the dough disk.
- Fill the pie pan with beef and sauce and cover with puff pastry disk.
- Brush the dough with the egg and bake for 15-20 minutes until the filling is bubbly and the pastry is crisp.
- Serve immediately.
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