Beef and Potato Deep Dish Pizza Pot Roast- a Meat and Potato Gratin in a Pie Dough

I can't think of whatever dish more appropriately labeled "condolement nutrient" than Beef Pot Pie. Truly fantabulous pot pies are hard to come up by only this method will deliver the about tender and deeply flavored beef pie recipe you lot've e'er made. The filling is braised in the oven until the meat is cook-in-your-mouth tender, so topped with pie crust dough and returned to the oven. This finishes into one special dish that volition have everyone saying "yu-um" with every bite.

The recipe here, adapted from Melt's State, takes a flake of time, just is easy and not entirely hands-on. It is, however, quicker than many other pot pie recipes I've tried, and the ingredients in this dish come together for a complex, satisfying season.

In a Dutch-oven, browning just one-half of the beef earlier stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will help flavor your vegetables in the initial saute' and the remaining meat will release flavorful juices in the oven.

Ingredients needed to make Beef Pot Pie-

The following list is not the complete list for this recipe so for shopping, use the printable recipe to buy all ingredients and quantities needed-

• Beef Chuck-heart Roast- Yous may substitute sirloin steak here if you lot like merely the price is a chip higher.
• Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you can skip what you don't like or substitute. For instance, I love to use frozen pearl onions for the chopped onion at present and then.
• Beefiness goop, soy sauce, Worcestershire sauce, bay leafage, fresh thyme, all-purpose flour- these are the principal ingredients, equally well equally the juices from the beef, that will create the delicious base for the beef and vegetables in the beef pot pie.
• Pie chaff- You may make your own pie crust or buy pre-fabricated pie crust. The recipe only calls for crust on the top, but you lot can make a double crust for this beef pot pie, but I recommend blind baking or par-blistering the bottom crust before filling.
• Egg for an egg wash to provide a nice sheen to your pie crust- this is optional but nice looking.

Can Beef Pot Pie be fabricated ahead of serving?

Absolutely. especially if you want to make the filling ahead of fourth dimension and then assemble to bake with the pie crust the 24-hour interval of serving. The filling tin be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for upward to three months. The day of assembly, if your filling is refrigerated, no extra fourth dimension is necessary for baking the pie. If you lot freeze the filling, I would defrost the filling in the fridge overnight earlier assembling the pie.

How to make bootleg beef pot pie?

In a Dutch-oven, browning just one-half of the beefiness before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do ii batches. The juices from the browned portion of the roast volition help flavor your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.

Browning the vegetables makes a nice caramelization for added flavor, cooking until soft. Key ingredients are so added for the most flavorful pot pie in instance I've failed to mention that this recipe is "flavorful" – lycopersicon esculentum paste, garlic and ruby wine (the wine tin can exist substituted for water, if need exist). Then add good-quality beef broth, soy sauce, Worcestershire and bay leaf.

Finally, add all the beefiness into the mix and bake this filling in the oven for about an 60 minutes and a half or until the meat is tender.

After oven-braising the filling, remove to bowl. Then add a fleck of h2o to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add together this complex, flavorful juice to your meat filling for optimal flavor and extra moisture.

Now we're set up to put everything together for this "bring on the common cold weather" juicy pot pie. But first let me talk to you nearly your pie chaff. I am a true make-it-all-from-scratch kind of melt. But from time to time, I've used store-bough pie crusts and have had excellent results with them. Simply do what's easy for you. But if you're looking for an easy homemade recipe, the chaff for my Foolproof Berry Galette is so easy, delicious, and is completely and easily made in a food processor.

Hither it is fresh out of the oven, you just know it's going to exist good. Really good! This Beef Pot Pie is going to be served around here quite often and I hope you'll also requite it a try. You won't be disappointed. The recipe yields 6 servings, merely everyone will desire seconds so exist prepared. Seldom will you have leftovers, only if you practise, this recipe is delightful the next day and even more and so the day subsequently that.

Filling options for bootleg Beef Pot Pie-

As I mention in the ingredient list above, you can use beefiness chuck roast or sirloin steak for the beef pot pie. I would non modify out the ingredients that create the beefy-succulent broth for this recipe, it's already and then good. Only nosotros all take our preferences for the vegetables that go into our pot pie- Some other ingredients that are also delicious are- diced potato or parsnip, chopped celery, pearl onions, green beans. Employ what y'all like only endeavour to keep the quantity of vegetables almost the same as the original recipe so your meat to veggie ratio is good, and y'all also accept plenty of thick broth to encase the filling.

Beef Pot Pie

This recipe does take a few hours to stop, but it's not hands-on the entire time. The filling is pre-broiled to ensure the chuck roast pieces are super tender. A nice choice here is to just cook half the beef in a skillet until browned and juicy. Then add information technology in with the balance of the beef earlier putting into dish and oven-blistering.

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Fourth dimension 2 hours 45 minutes

Servings 6

Calories 503

• ii pounds boneless beef chuck-centre roast, trimmed and cut into 3/4-inch pieces Sirloin steak may exist substituted
• Salt and pepper
• three Tablespoons olive oil or avocado oil, divided
• 4 ounces mushrooms, baby bellas likewise chosen creminis or white button if unavailable, trimmed and quartered
• 1 onion, finely chopped-pearl onions are also good
• 3 carrots, peeled and cut into 1/2-inch pieces
• 2 Tablespoons lycopersicon esculentum paste
• 4 garlic cloves, minced
• 1/2 cup dry blood-red wine, or 1/ii cup water
• 3 Tablespoons all-purpose flour
• 2 cups beef broth
• i Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1 large egg, lightly beaten
• 1 nine-inch shop-bought pie dough round or your own made-from-scratch pie chaff

• Adjust oven rack to lower-heart position and heat oven to 350F degrees. Pat beef cubes dry out with a paper towel and flavour with table salt and pepper. Rut 1 i/ii tablespoons of the oil in a Dutch oven over medium-high heat. Add together half the beef and cook until well browned all over, about seven minutes. Using slotted spoon, transfer the beef to basin or plate with the remaining uncooked beef. Annotation: you will not cook the remaining beefiness before placing in the pot pie. Cooking one-half the beefiness imparts some good flavour from braising but saves time not requiring all the beef to be browned earlier placing in the pie. It works, I hope.

• Reduce heat to medium and add together remaining 1 ane/2 tablespoons oil to at present-empty pot. Add together mushrooms, onion, and carrots and cook until vegetables are lightly browned, about five minutes, scraping upwardly any browned bits. Stir in lycopersicon esculentum paste and garlic and melt until fragrant, nigh 30 seconds.

• Stir in vino (or water) and melt until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for ane minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to comprise into liquids. Add all of the beefiness and bring to a simmer. Cover and transfer to oven. Melt until beef is tender, virtually 1 1/iv hours.

• Remove filling from oven and taste the beefiness to make certain information technology's tender to your liking. If it tastes chewy, add one/4 cup h2o, stir and return to oven for some other twenty-30 minutes. One time meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add together 1/4 to 1/2 cup water dorsum to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick compact sauce to add into the meat mixture and thin information technology out a chip, plus information technology only adds to the flavor of the beef.

• Discard the bay leaf and stir in the fresh thyme and add the peas. Gustation the filling and add salt and pepper to taste at this time (up to i teaspoon table salt and one/two teaspoon pepper).

• Spray the bottom of a ix-inch deep-dish pie plate and add meat mixture to the dish.

• Brush the rim and interior lip of the pie plate with egg (this volition forbid the vanquish from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded border is flush with inner border of pie plate. Crimp dough evenly around edge of pie using your fingers.

• Using a paring knife, cut a 1/2-inch hole in heart of pie. Cut six 1/2-inch slits effectually the hole, halfway between eye and edge of pie. Brush dough with remaining egg. Season the top of the dough with table salt, pepper and remaining 1/ii teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until chaff is golden brownish, 20-30 minutes.

• Transfer pie to cooling rack and let absurd for xv minutes. Serve.

• Use other vegetables if you prefer in this beefiness pot pie recipe. Calculation diced potatoes is a pop addition.
• I love to use frozen pear onions in place of the chopped onions from time to time. They look squeamish and are tasty.
• Beef stew meat is okay to use for the meat in the recipe.

Nutrition Facts

Beefiness Pot Pie

Amount Per Serving

Calories 503 Calories from Fatty 225

% Daily Value*

Fat 25g 38%

Saturated Fat 10g 63%

Cholesterol 131mg 44%

Sodium 808mg 35%

Potassium 942mg 27%

Carbohydrates 28g nine%

Fiber 3g 13%

Sugar 5g 6%

Poly peptide 36g 72%

Vitamin A 5420IU 108%

Vitamin C 15.3mg 19%

Calcium 69mg vii%

Iron 5.4mg 30%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe tested, slightly changed and adapted from Cook's State.

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Source: https://gooddinnermom.com/beef-pot-pie/