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.
(This recipe was originally published here on 10/17/2013)
Dredge the meat in the flour, shake off any excess and place on a plate.
Heat the oil in a large skillet over medium high heat then brown the beef on all sides.
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 Tbsp 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 Tbsp 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.
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