Marianne Martinez
Beef pot pie is a delicious and comforting dish, perfect for cold nights. It's a great way to use up leftover roast beef, and it's easy to make with tender cubed beef. The process involves cooking the beef cubes in a Dutch oven or skillet until browned, then adding vegetables, broth, and seasonings. The mixture is then baked in the oven with a flaky pie crust, resulting in a hearty and comforting meal.
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What You'll Learn
Browning the beef
To brown the beef, first, pat the beef cubes dry with a paper towel. Season the beef with salt and pepper. Next, heat a Dutch oven over medium-high heat. Add oil and heat until just smoking. You can also add butter to the pan and allow it to melt together with the oil.
Now, add half of the beef cubes to the pan and cook until browned. This should take around 7 to 10 minutes. Use a slotted spoon to transfer the browned beef to a bowl. Repeat this process with the remaining beef cubes. You can also cook all the beef at once, but browning the beef in batches ensures that the meat browns rather than steams.
If you're short on time, you can skip the browning step and proceed to cook the beef in the oven. However, browning the beef adds a lot of flavour to the dish.
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Making the gravy
Return the vegetables to the pot and pour in the beef broth, followed by half-and-half, and wine (optional). Stir the mixture well, scraping the bottom of the pot to ensure nothing sticks. Increase the heat and bring the mixture to a simmer, stirring occasionally. Continue to stir while the mixture simmers for about 2 minutes or until thickened. If you prefer a thinner gravy, add another 1/2 cup of beef broth. For a thicker gravy, dissolve cornstarch in 1/3 cup of water and pour it into the saucepan, stirring constantly.
Finally, stir in seasonings like thyme, garlic powder, onion powder, salt, and pepper to taste. If you want a stronger flavour, add some Worcestershire sauce. You can also add diced potatoes and frozen green peas at this stage. Remove the pot from the heat and your gravy is ready to be poured over the beef mixture in the pie plate.
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Preparing the vegetables
If you are using potatoes, it is recommended to pre-cook them before adding them to the pie filling. You can boil or microwave them until they are tender, and then cut them into cubes. The size of your potato cubes is up to you, but aim for a total amount of around 2 to 3 cups.
For other vegetables, such as carrots, mushrooms, and onions, you can sauté them in a pan with some butter and olive oil until they are tender. Season them with salt and pepper, and any other desired spices or herbs. You can also add garlic to your vegetable mixture if you like.
Once your vegetables are cooked, set them aside and move on to preparing the beef and creating the filling for your pot pie. You can then combine the vegetables with the beef and gravy before baking your pie to perfection.
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Assembling the pie
To assemble the pie, start by lining a 9-inch pie plate with one of the pie crusts, following the package directions. If you are making your own crust, roll it out to about one inch larger than your baking dish.
Next, prepare the filling. If you are using potatoes, cook them first. You can microwave them, boil them, or use leftovers. Cut the potatoes into cubes and stir them into the finished pot pie filling. You can also add peas, mushrooms, and carrots to the filling. If using frozen vegetables, they can be stirred in just before pouring the filling into the baking dish.
Once your filling is ready, place it into the pie crust. If the filling is hot, allow it to cool first to avoid softening the top crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Crimp the edges to seal and cut slits in the top of the crust with a knife.
Finally, bake your pie in the oven. For a 9-inch pie, bake at 350°F for about 25 minutes, or until the crust is golden brown. For a larger pie, you may need to increase the temperature and baking time.
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Baking the pie
Once you've prepared your beef, vegetables, and gravy, it's time to assemble and bake your pie.
First, make sure you've cooled your filling before putting it into your pie crust. If you skip this step, your top crust may start to soften before it has a chance to brown in the oven. Place your filling in a bowl and let it cool for a few minutes before spooning it into your pie plate.
Next, line a 9-inch pie plate with one of your pie crusts, following the package directions. Place your beef mixture into the pie crust. If you're making a two-crust pie, cover with the other pie crust, pinching and sealing the edges shut. Cut slits in the top of the crust with a knife. If you're making a one-crust pie, simply place your filling in a baking dish and roll out your pie crust so that it's about one inch larger than your baking dish. Then, place it on top of the filling.
Finally, bake your pie in the oven. Most recipes recommend baking at 350-400°F for 25-40 minutes, or until the crust is golden brown and the filling is hot. If you're using a top and bottom crust, you may want to increase the temperature to 425°F for the last 15 minutes to ensure even browning.
Let your pot pie cool for a few minutes before serving. Enjoy!
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Frequently asked questions
Cooking cubed beef for a pot pie is simple. First, pat the beef dry with paper towels and season with salt and pepper. Next, heat oil in a Dutch oven over medium-high heat and cook the beef until browned. You can then add vegetables and follow the rest of your pot pie recipe.
You should cook the beef cubes for around 7-10 minutes until they are browned all over.
Yes, you can use leftover beef in a pot pie. If the beef is already cooked, you can stir it into the filling and skip the step of browning the meat.
You can use leftover roast beef or pre-cooked beef cubes for a pot pie. If using raw beef, a cheaper, tougher cut of meat is recommended as it will slow cook and become tender.
