Ye Ol New Beef Pot Pie
Transport your taste buds back in time with "Ye Ol New Beef Pot Pie," a comforting dish that reinvents a classic favorite with modern flair. This hearty pot pie is loaded with tender, seared beef chuck, a medley of aromatic vegetables like carrots, celery, and onions, and a rich, creamy beef broth infused with fresh thyme and a hint of garlic. Encased in a perfectly flaky pie crust, brushed to golden perfection with a beaten egg, every bite is a satisfying blend of savory and buttery goodness. Ideal for cozy family dinners, this pot pie not only celebrates traditional flavors but also simplifies the process with pre-made pie crusts and straightforward preparation. Serve it fresh out of the oven and watch as it becomes your new go-to comfort food classic. Keywords: beef pot pie, homemade pot pie, classic beef recipe, comfort food, savory pie.
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Recipe Information
Ingredients
- 1 pound beef chuck, cubed
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 2 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 0.5 cup heavy cream
- 2 sheets pre-made pie crust
- 1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cubed beef, flour, salt, and black pepper. Toss until the beef is evenly coated.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Transfer the browned beef to a plate and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Pour in the beef broth and scrape the bottom of the pan to release any browned bits. Return the seared beef to the skillet and add the thyme leaves, bay leaf, and frozen peas. Bring the mixture to a simmer, then reduce the heat to low and allow it to cook for 15 minutes.
Stir in the heavy cream, then remove the bay leaf. Taste the filling and adjust seasoning, if necessary.
Roll out one sheet of the pre-made pie crust and press it into the bottom of a 9-inch pie dish. Trim any excess dough.
Pour the beef and vegetable mixture into the crust-lined pie dish.
Roll out the second sheet of pie crust and place it over the filling. Trim the edges, then crimp the top and bottom crusts together to seal.
Cut a few small slits into the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
4540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 6474 mg | 281% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 24.2 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 288 mg | 22% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
