Beef Pot Pie – Barefeet within the Kitchen

Tender, savory beef simmers with a medley of herbs and earthy veggies beneath a golden, flaky pie crust on this easy Beef Pot Pie.

Beef Pot Pie

Isn’t pot pie simply the epitome of cozy consolation meals? Wealthy, savory gravy hugging each chunk of meat, nestled beneath a flaky crust. The greens are fantastic, too, however that’s not why I’m making this straightforward beef pot pie recipe.

The boys at my desk don’t take into consideration the greens an excessive amount of relating to beef pot pies. They need steak of their pot pie practically as a lot as they need it of their chili. It makes the meal, let me let you know.

Floor Beef Pot Pie

This recipe makes use of steak, however you would simply swap it out and make a floor beef pot pie. The flavors could be very related.

That stated, I extremely advocate making it as written with steak. The feel of tender steak that has been correctly seared is one thing unbelievable to expertise in a pot pie.

If you happen to select to make use of floor beef for this recipe, you’ll nonetheless wish to brown it first. If you happen to select a leaner 90/10 beef, there will probably be minimal grease.

The small quantity of fats in floor beef will mix properly with the melted butter, making a scrumptious saute to your onion and celery.

Beef Pot Pie Recipe

You’ll want the next components to make this recipe:

• skirt or flat steak
• light-flavored olive oil
• butter and milk
• yellow onion and celery ribs
• flour, salt, and pepper
• beef inventory and Worcestershire sauce
• frozen blended peas and carrots
• pie crusts
• egg

To make an egg wash: Whisk collectively one egg with a few teaspoon of water and brush this combination over the crust earlier than baking. The egg helps the crust brown superbly.

Steak Pot Pie

Begin by preheating the oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and put aside. Then, in a big deep skillet, over medium-high warmth, heat the oil. Add the meat and stir to coat.

Sprinkle the meat with salt and pepper and permit the meat to prepare dinner for about 1 minute with out touching it. Stir and proceed cooking for a pair extra minutes. Switch the meat to a plate or bowl, leaving all juices within the pan.

In the identical skillet used for the meat, soften the butter. Then, add the onions and celery and prepare dinner till mushy, about 3 minutes.

Sprinkle with flour then slowly stir in beef broth and whisk to mix. Cook dinner for a minute or two, till thickened.

Add the milk, Worcestershire, salt, and pepper. Then, cut back the warmth and simmer over medium-low warmth till thickened, about 5 minutes. Style and regulate the salt and pepper, as wanted.

Add the cooked beef and greens to the sauce. Stir to combine all through. Style the filling now and regulate the salt as wanted.

Pour the filling into the ready pie crust. High with the remaining pie crust. Seal the sides and reduce away any extra dough.

Make a number of slits within the high to permit steam to flee whereas baking. Then, brush the crust with an egg wash, if desired.

Bake for 35-40 minutes, or till the filling is effervescent sizzling and the crust is golden. (Wrap the sides with foil to stop over-browning, if desired.) Cool for 10 minutes earlier than serving.

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