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Beef Pot Pie with Vegetables

This pot pie recipe can stand alone as a complete meal because it has most of the vital nutrients from vegetables, meat, and wheat.  It’s also high in saturated fat and cholesterol, so you may not want a steady diet this rich; however, as a comfort food on a winter day, before a hike or after working outdoors, this deep dish pie can’t be beat.  This is a traditional favourite from the days when people needed their calories!
Beef Pot Pie with Biscuit Crust

Filling:

1 ½ lbs extra-lean ground beef

2 tbls peanut oil or olive oil

¼ cup onion, minced

1 small garlic clove, minced

1 medium carrot, diced

2 mushrooms, sliced

1 small potato, diced

2 tsp thyme

½ tsp savory

¼ tsp marjoram

½ tsp salt

1 tsp pepper

2 tbls beef bouillon crystals

½ cup beer or red wine

¼ cup flour

Crust:

2 cups all-purpose or cake flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup butter, chilled and cubed

½ cup buttermilk, scant

2-4 tbls water

Brown the beef in the oil and then add the onions; cook until transparent; add the garlic and sauté for a minute or two.  Stir in the carrots and potatoes, stirring, and then the flour.  Add the liquid and stir in the bouillon crystals, then gently fold in the mushrooms.  Lower heat and simmer gently with the lid on the saucepan until the carrots are tender.  Remove from heat.

Preheat oven to 425° F.  Stir together dry ingredients for the crust.  Shake buttermilk and measure a scant half cup; stir in a few tablespoons of water.  Cut cubed butter into dry mixture with a pastry blender until it resembles fine meal.  Make a well in the center and add most of the buttermilk; stir quickly to combine, adding the rest of the liquid if necessary for a soft dough.

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Knead the dough eight times or so until smooth, but without overworking.  Roll out to 9” or the size of your pie plate.  Cut a large steam vent in the center using a cookie cutter or a sharp knife.

Transfer the meat mixture into a lightly-oiled deep dish pie plate and smooth the surface.  Roll the crust over a light rolling pin and transfer to the plate; use the removed section to decorate.  Sprinkle the crust with coarse salt or wheat germ.

Place the pie plate on a cookie sheet or pizza pan to catch any spills and then place in the middle of the hot oven.  After 10 minutes you can reduce the heat by 50°. Bake from 30-40 minutes, until the crust turns golden brown and the filling bubbles.

Remove from oven and allow to cool on a rack for a few minutes before serving.  Use a pie lifter to cut wedges in the crust and lift out the filling.  Serve with beer or the red wine used in the sauce.

Beef Pot Pie with Biscuit Crust and Veggies
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