Beef Pot Pie
February 10, 2012
Do you have one dish that just screams comfort?
I’m talking that single dish that makes you want to stay in your stretchy pants all day. Eating way too many servings. And sitting on the couch with nothing going on but Pinterest and Jersey Shore.
That’s the kind of day I had.
I just wanted to be a house hermit yesterday.
House hermit days can be a good thing because it gives me time to rest, I don’t actually have to shower, I might spend the two minutes it takes to brush my teeth, the only thing I drink is coffee and wine, and Baxter is my permanent blanket.
It’s totally a system I could get used to.
A comfort system.
A system that would allow me to nibble (more like scarf) this flaky puff pastry that covers the piping hot beefy filing.
Unfortunately I don’t have the luxury to do this as much as I’d like.
So when my house hermit day finally rolls around I take it seriously. And dive in to beef pot pies.
I may or may not have made four of these pot pies for my household of two.
I may or may not have eaten all the puff pastry off the top of two bowls.
I may or may not have drank all the juice after I ate all the filling.
I tried to hold back, but I just couldn’t do it. I needed comfort, comfort, comfort!
Can you blame me?
Beef Pot Pie
makes 4 pot pies
1 tablespoon olive oil
3 pounds of stewing beef, that’s cut in to chunks
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
8 ounces mushrooms, sliced
1 cup frozen peas
2 cloves garlic, crushed
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon paprika
2 bay leaves
2 cups beef broth
1/4 cup Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons milk
salt & pepper to taste
1 roll ready-made puff pastry, thawed
1 egg, beaten
Heat olive oil in large pot over medium-high heat, add in the beef, cooking until brown (about 8-10 minutes). Remove beef from pot to a small bowl and set aside.
In the same pot, cook the onion, carrots, and celery for 10 minutes or until soft and fragrant. Add in the mushrooms and garlic and cook for another 5 minutes, then add in the onion powder, dried herbs, paprika and bay leaves. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer on low for 1 1/2 – 2 hours.
Mix cornstarch and milk in a small bowl. Check to make sure that beef is fork tender. When it is, turn the heat up to medium-high and stir in your frozen peas. Then add in the cornstarch mixture. While the filling cooks on a high simmer continue to stir it until it thickens. This can take about 10 minutes.
Pre-heat the oven to 350 degrees F. Divide the beef filling between 4 oven-proof dishes. Roll out the puff pastry slightly and cut into squares that will fit over the tops of the dishes. To secure dough to dishes, pinch the pastry against the rim of each dish. Cut 2 slits into each pie to allow the steam to escape and brush the pastry with the beaten egg. Bake the pies for 30 minutes or until the pastry is cooked through, puffy, and golden brown.
Remove from oven and serve. Be careful! The filling will be hot!!
Recipe adapted from Simply Delicious
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