Introduction
Indulge in a deliciously hearty pot pie that is sure to warm your heart and satisfy your cravings. This dish features tender chunks of beef, flavorful vegetables, and a flaky crust, making it a perfect comfort food for any occasion. With a blend of simple ingredients and a few straightforward steps, you’re just a short while away from enjoying this homemade classic.
Detailed Ingredients with measures
– 1 (9-inch) refrigerated pie crust (store-bought or homemade)
– 2 tablespoons olive oil
– 1½ pounds chuck steak, cubed
– 1 teaspoon kosher salt
– ½ teaspoon ground black pepper
– 1 cup diced onion
– 1 cup cubed potato
– 2 tablespoons tomato paste
– 2 teaspoons minced garlic
– 1 teaspoon dried thyme
– ½ cup dry red wine
– ¼ cup all-purpose flour
– 2 cups frozen peas and carrots
– 1 cup low-sodium beef broth
– 1 tablespoon Worcestershire sauce
– 2 tablespoons milk (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
This pot pie recipe is not only delicious but also a great way to bring family and friends together. Serve it with a side salad or some crusty bread for a complete meal. Enjoy your cooking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prepare the filling.
Step 2: Heat the Olive Oil
In a 12-inch oven-safe cast iron skillet over medium-high heat, add the olive oil.
Step 3: Brown the Chuck Steak
Add the cubed beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown.
Step 4: Add the Potatoes
Add the cubed potatoes and cook for another 2-3 minutes.
Step 5: Sauté the Onions
Add the diced onion and sauté for 1-2 minutes, until the beef is browned on all sides and the vegetables begin to soften.
Step 6: Incorporate Tomato Paste and Seasonings
Stir in the tomato paste, minced garlic, and dried thyme, sautéing for 30 seconds.
Step 7: Deglaze the Pan
Reduce the heat to medium. Add the red wine to deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes.
Step 8: Mix in the Flour
Stir in the all-purpose flour and cook for 1-2 minutes until the mixture becomes pasty.
Step 9: Add Remaining Ingredients
Add the frozen peas and carrots, beef broth, and Worcestershire sauce. Simmer and stir until combined and thickened. Taste and adjust seasonings if desired, then remove the skillet from the heat.
Step 10: Transfer to Pie Plate
Transfer the contents of the skillet into a 9- or 10-inch pie plate.
Step 11: Apply the Pie Crust
Place the pie crust over the top of the filling, pressing the edge against the lip of the pie plate and crimping to form a seal around the edges.
Step 12: Vent the Crust
Cut a few venting slices on the top of the pie crust. Optionally, brush the crust with milk for a shiny appearance.
Step 13: Bake the Pie
Place the pie pan on a baking sheet to catch any drips and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown.
Step 14: Cool Before Serving
Allow the pot pie to cool for 5-10 minutes before serving.
Notes
Note 1: Storage
Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in an oven for best results.
Note 2: Customizations
Feel free to add other vegetables like mushrooms or corn for added flavor and nutrition.
Note 3: Serving Suggestions
This pot pie pairs well with a fresh salad or crusty bread for a complete meal.
Cook techniques
Preparing the Pie Crust
Ensure the pie crust is at room temperature before using. This will help it to become more pliable and easier to handle when fitting it into the pie plate.
Brown the Beef
Use medium-high heat to brown the cubed chuck steak, which will enhance its flavor through caramelization. Avoid overcrowding the pan to achieve a proper sear.
Deglazing the Pan
When adding red wine, scrape the bottom of the pan to lift off any browned bits, which adds depth of flavor to the filling. Allow the liquid to reduce by half for a more concentrated taste.
Creating a Thick Filling
Incorporate flour after the liquid has reduced to create a roux, which helps thicken the filling. Cooking the flour briefly will remove its raw taste.
Sealing the Pie
Press the edges of the pie crust firmly against the pie plate for a good seal. Crimping adds a decorative touch and helps contain the filling.
Venting the Crust
Cutting vents in the top crust allows steam to escape, which prevents the crust from becoming soggy and keeps the filling from overflowing.
Baking the Pot Pie
Place the pie on a baking sheet to catch any drips while baking. This ensures a clean oven and helps evenly cook the crust.
Cooling Before Serving
Let the pot pie rest for 5-10 minutes after baking to allow the filling to set, making it easier to serve and enjoy.
FAQ
Can I use a different type of meat for this recipe?
Yes, you can substitute chuck steak with other cuts of beef, such as sirloin or brisket, or even use chicken or turkey if preferred.
Is it possible to make this pot pie vegetarian?
Yes, you can replace the beef with a variety of vegetables or plant-based proteins, and use vegetable broth instead of beef broth.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to 2 days before assembling and baking the pot pie.
What can I use instead of red wine?
You can use beef broth, apple cider vinegar, or grape juice as a substitute for red wine to add flavor without the alcohol.
How do I store leftovers?
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for best results.
Conclusion
This hearty beef pot pie with its flaky crust and rich filling is a comforting dish that makes a perfect meal for any occasion. The combination of tender beef, savory vegetables, and aromatic herbs makes each bite satisfying. Whether for a cozy family dinner or a gathering with friends, this pot pie is sure to impress.
More recipes suggestions and combination
Chicken Pot Pie
Substitute the beef with cooked, shredded chicken and follow the same steps. Add a variety of vegetables such as corn and green beans for added flavor.
Mushroom and Spinach Pot Pie
For a vegetarian option, use a mix of sautéed mushrooms and spinach instead of beef. Incorporate vegetable broth and add some cheese for creaminess.
Shepherd’s Pie
Use ground lamb or beef as the base and top with creamy mashed potatoes instead of a pie crust. Add mixed vegetables for a colorful dish.
Beef and Ale Pie
Replace the red wine with a stout beer for a deeper flavor. Pair with root vegetables for a heartier filling.
Seafood Pot Pie
Mix different seafood like shrimp, crab, and fish, with a creamy sauce. Use fish stock in place of beef broth for a lighter version.
Vegetable Pot Pie
Opt for a combination of seasonal vegetables like zucchini, carrots, and bell peppers, seasoned with herbs and topped with a pie crust.
Buffalo Chicken Pot Pie
Use cooked chicken tossed in buffalo sauce for a spicy kick. Add ranch seasoning and top with cheese before covering with the pie crust.
