This is a spin off on an old Amish and Early American favorite. Beef pot pie was a way to use up scraps of meat and a little vegetables. Beef pot pie is a traditional country recipe that isn’t actually hard to make. Given the many different kinds of pie crust on the market today that are wonderful and flaky, you can easily create a pot pie and freeze it for later use.
During the winter months, pot pie is comfort food. It is healthy and incorporates vegetables into a wonderful rich thick gravy as well as vegetables that might stay hidden–if you’re lucky–and the kids are going to eat them.
You will need:
* 2 lbs. stewing beef
* 6 medium potatoes
* 2 carrots chopped
* 1/2 cup frozen peas
* one half clove of garlic, finely chopped
* flaky dough for nine inch pie or Pot Pie Dough (recipe is below)
* 2 onions
* chopped parsley
* salt and pepper to taste
1/3 cup corn starch mixed with enough water to make a smooth paste.
To Make Beef Pot Pie:
Cut the beef into 1″ cubes cover with water, season and boil until tender.
Peel potatoes, cut in ¼” slices and slice the onion.
Into the hot broth drop layers of potatoes, onions, a sprinkling of parsley and the other vegetables.
Cover and boil for 20 minutes.
Thicken by stirring constantly while you are adding the corn starch. Boil one minute after adding the corn starch.
Ladle the meat and vegetables into the pie crust and cover with a second crust.
Bake in 350 degree oven for about 30 minutes until dough on top is browned and done.
For the pot pie dough:
To 2 cups of flour add a little salt, cut in 1/3 cup shortening. Add enough milk to make a stiff dough. Roll it out until it is thin on floured board. Do not overhandle your pie dough or it will be remarkably tough.
Beef Pot Pie – Country Recipes