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Beef Pot Pie
Unbelievably satisfying, this Beef Pot Pie can truly be termed "comfort food". Simple to make, with ingredients you probably have in your larder, it's also delicious enough to serve to company. Use the leanest ground beef you can for a healthy, protein-rich entré. Reheat it in your microwave for a handy lunch dish. Visit our other Meat Pie recipe for a double crust.

Filling

1 lb extra-lean ground beef

½ large onion or 1 small onion

2 tsp olive oil or peanut oil

2 large carrots

¼ cup flour

 

1/8 tsp salt

1 can beef broth

2 tbls dried thyme

1 tsp ground savory

½ tsp marjoram

1 tbls cracked peppercorns

Crust

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

¼ tsp salt

¼ cup cold butter

½ cup buttermilk

1/8 cup cornmeal

Beef Pot Pie
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Dice onion and sauté in a large saucepan with the oil on medium heat until onion begins to brown.  Add the beef and break up lumps in the mince, stirring occasionally as the meat browns.

Meanwhile, chop the carrots and mix the dry ingredients for the crust.  Measure the shortening and cut into the dry ingredients to resemble coarse crumbs.

Biscuit Crust for Beef Pot Pie
 

Preheat the oven to 425° F.  Grease an 8” pie plate.

Dust the meat with flour and stir to brown slightly.  Add the broth and carrots and mix well.  Reduce heat and allow to simmer while preparing the crust.

Add the buttermilk to the dry ingredients and stir lightly. Turn out on a board coated with half of the cornmeal; top with remaining cornmeal and knead 8 times or so, adding more cornmeal if necessary to prevent sticking.  Pat the dough out to an 8” round, roughly ½ inch thick.

Transfer the meat filling from the saucepan into the greased pie plate. Smooth the surface.

Steam vent in pie crust

Use a decorative cookie cutter or a knife to remove a section of dough for a steam vent in the center of the crust; set it aside.  Carefully gather up the crust or roll over a rolling pin to transfer it to the pie plate.  Use the section of dough from the vent to decorate the crust, then sprinkle with coarse salt and/or paprika or pepper.

Place the pie plate on a large pan like a pizza pan as a precaution, and place it in the hot oven.  Bake for 25 minutes until the crust has browned nicely and the filling bubbles.  Remove and allow to cool for a few minutes, then use a pie lifter to cut sections in the crust and lift out the filling to serve.
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