I love pot pie. As the weather turn more chilly my desire for comforting foods increases greatly. I have a Chicken Pot Pie recipe that I’ve been making for years, but recently my mother gave me a lot of her recipes, and there was one for beef pot pie I was dying to try.
I modified it a bit, but I wanted to keep it really simple, and the result was just fantastic. There aren’t a lot of fancy ingredients, it’s pretty humble, but wow—it is just great. It made for a very memorable dinner on a chilly October evening with some delicious red wine.
How to Make the Perfect Pot Pie
- 2 lb stew meat - cut into small cubes
- 1 cup flour
- 5 tablespoon oil
- 2 cloves garlic - chopped
- 4 cubes bouillon
- 6 cups water
- 1 tablespoon thyme
- ¾ teaspoon salt
- 1 teaspoon Worcestershire
- ½ teaspoon pepper
- 1 ½ cups potatoes - cubed
- 1 cup carrots - diced
- 1 cup frozen peas
- 1 pie crust
- 1 egg
- 1 tablespoon water
- Dredge the meat in the flour, shake off any excess and place on a plate.
- Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas.
- Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple tablespoon of corn starch dissolved in water and cook for 10 more minutes.)
- Lightly grease a large pie pan, and pour in the the stew. Gently lay your pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife. Beat the egg and 1 tablespoon water together and lightly brush over the crust.
- Bake at 450 F (225 C) for about 30 - 40 minutes, or until the crust is browned.