Beef Pot Pie
Description
This is a recipe from my Mom but it can be easily tampered with and adjusted to the ingredients that you have available. This is actually a quick weeknight meal for me, especially if you skip the addition of the crust and the extra baking time that goes with it.
Ingredients
Beef Pot Pie
1 1/2 lbs. raw, extra lean beef, cubed – or – about 1 lb. of leftover beef roast, cubed
1 large onion, finely chopped
1/4 c. flour
1 L beef broth
salt and pepper to taste
2 c. EACH frozen peas AND carrots cut into bite-sized pieces
about 2 lbs. small, cooked potatoes
1 pastry crust or 1 sheet of puff pastry (optional)
Instructions
Start cooking your potatoes, if they aren’t cooked already. If you’re using raw beef, saute it in a bit of oil in a large skillet. Remove the beef when it is just cooked and still a bit pink and reserve it on a plate. Cook the onion in the juices about 10 minutes until softened, then add the flour, cooking and stirring until the flour disappears completely. Add the broth and bring to a boil to thicken. Add the carrots.
Here is where you should check the flavor, adding salt and pepper accordingly. Also, if you don’t feel like you have enough sauce, feel free to add extra water and the necessary equivalent of ‘Better Than Beef’ bouillon – or just some more beef broth if you have it.
When the carrots have had a few minutes to cook, add the peas, the reserved beef (or the leftover beef roast) and the potatoes and simmer until everything is heated through. Right now, dinner is ready.
If you want to take the time or make this a little bit fancier, roll out the crust of your choosing, put everything from the skillet into a casserole (or 2) of the appropriate size, cover with the crust – making a few knife marks across the top for venting, and bake at 350 for about 30 minutes.
Either way this is easy winter comfort food – it’s also a great way to dress up leftovers.
- Category: Beef, Pie
