Monday, October 11, 2010

Beef Pot Pie

We had this for dinner tonight when my sister and brother in law came for dinner.  I took some ideas from Joy of Cooking, but mostly just inspiration and came up with my own filling.  It will definitely be a repeat though, we all liked it.   I will first give my pie crust recipe, also used in my Apple Pie recipe.  Here goes...

Beef Stew

Pie Crust

(for pot pie recipe, you will need two batches of the below recipe. But just to be careful, I always do pie crust one batch at a time.  Maybe I am paranoid, but pie crust is one of those finicky things that I am extra careful about.)

2 1/2 c all purpose flour
1 1/4 tsp salt
3 tbsp cold butter
3/4 c cold shortening
6-8 tbsp cold water

(Make sure the butter, shortening, and water are COLD.  Very important.)

Sift flour and salt together (YES, this is important too.  Helps keep it light and flaky)  Add butter and shortening, and cut in with a pastry blender til butter and shortening and flour form small pea shaped lumps.  Add cold water, a tablespoon at a time, but using half of them during the first addition (4 tbsp first, then mix lightly with a fork, and then add the rest one at a time til the dough forms and comes together just barely).  Do not over mix, and once it combines, divide in half, and carefully form (DO NOT KNEAD) into 2 discs and wrap tightly with plastic wrap.  Refrigerate for at least one hour before rolling out.

Stew Filling

2 lbs stew meat, but I would halve the pieces so they are smaller, and therefore mix into the veggies more evenly
1/4 c balsamic vinegar
1/4 c worchestershire sauce
3 tbsp olive oil
1 tsp chopped rosemary
1/2 tsp thyme
pinch sage
1 c finely chopped carrots
1 c finely chopped onion
1/4 c flour
2 c diced potato
1 c finely chopped celery
other things you can add or substitute: sliced mushrooms, peas, corn, or whatever other veggies you like.

Marinate the beef in the balsamic vinegar, oil, worchestershire, and herbs for at least an hour, would be better if you did for 2 hours (right about the time you start making the pie crust).  After marinating for a good amount of time, dump the meat and marinade into a large skillet over medium high heat.   Cook til cooked all the way through, and then add onions, carrots, and celery.  When carrots are tender (they are the crunchiest veggie in the mix), sprinkle flour over all of it, and stir to combine.  Add potatoes and about a cup or so of water, and simmer for approximately 20 minutes.  Potatoes do not need to be fully cooked, because they will finish in the oven, but you do need to take some of the edge off them so they are done at the same time as the pie crust.

Roll out your pie dough and place a layer of crust in the bottom of your pie dish or dishes (you can use these to make personal sized pies, or 2- 9 inch pies).  I put a crust in the bottom and on the top because I LOVE pie crust.  Fill the prepared pie dish with the stew mixture, and then top with another crust, and bake at 400 degrees for 1 hour for 2 pies, or 25 minutes if you do personal sized pies.

Serve with your favorite veggie, or just by itself.  One personal sized pot pie covers all of the major food groups, so you're good to go if you just eat that.  Enjoy!!

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