Beef Pot Pie
Needed to clear out the freezer to make some more room and saw that I still had some frozen gluten free puff pastry dough and thought to make a meat pot pie dish, a perfect winter meal.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Ingredients:
2 lbs (1Kg) boneless beef chuck, trimmed and cut into 1 inch (2.5cm) pieces
Salt and pepper
3 Tablespoons olive oil or avocado oil, divided
4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
1 onion, finely chopped
1 celery, finely chopped
1 carrot, finely chopped
2 carrots, peeled and cut into 1/2-inch pieces (omit if using frozen carrots)
2 garlic cloves, minced
…300 - 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
1-1/2 cup (250-300ml) dry red wine, or 1/2 cup water
3 Tablespoons all-purpose flour
2 cups (500ml) beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 bay leaf
3 sprigs thyme (finely chopped) or 1 tsp dried thyme leaves
1 cup frozen peas
1 large egg, lightly beaten
1 – 2 sheets puff pastry (enough to cover pie)
Instructions:
Adjust oven rack to lower-middle position and preheat oven to 350F/180C. season beef cubes with salt and pepper. Heat 1.5 tbsp of oil in a Dutch oven over medium-high heat. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
Reduce heat to medium and add remaining 1.5 tbsp oil to the now-empty pot. Add celery, onion, and carrot and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. add garlic cook until fragrant, about 30 seconds. and carrots (if not using FROZEN) and mushrooms and cook until mushrooms soften a bit, about 2 to 3 minutes.
Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, bay leaf, and fresh thyme stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cook until beef is tender, about 1 to 1.5 hours. checking every 20 to 30 minutes to make sure that there is still enough liquid, if it looks a bit dry then add more water.
once beef is tender, add some more salt and pepper. adjust seasoning if needed.
Pour beef filling into the pie dish, Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top with puff pastry, you can fold the edges in or press down on the edge of pie dish.
Using a paring knife, cut a 1/2-inch hole in center of pie. Cut a few 1/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt and pepper. bake until crust is golden brown, 20-30 minutes.
Transfer pie to cooling rack and let cool for 10-15 minutes before serving.