Beef Pot Pie Recipe

Saturday, July 30, 2016
This Beef Pot Pie Recipe is pure comfort food.


The recipe is very old and mom made this with leftover pot roast for another meal.


You can use any kind of meat leftover or fresh.


Add a few vegetables with gravy and a top and bottom crust.


This meal is totally addicting and we love the crust it's the best part!


Whats better way to use up leftover roast beef other than making a beef pot pie for dinner?





this is a homemade beef pot pie with a top and bottom crust











Homemade or store-bought ingredients



Whether you use Beef, Chicken or Turkey, pot pies are always fun to eat and a whole meal, probably my favorite casserole dish on the planet.



You can use all store-bought pie dough or make my yummy pie crust homemade recipe below.



Good ole comfort food indeed!




This is a homemade pot pie using pie crust for the pastry top and bottom, filled with meats, gravy and mxed vegetables










Homemade Beef Pot Pie Pin for later






This is a homemade pot pie using pie crust for the pastry top and bottom, filled with meats, gravy and mxed vegetables







Beef Pot Pie Recipe



3 cups beef roast leftovers (or you can use beef sauteed with garlic in oil, salt, pepper, and Italian seasoning)

( I usually have leftovers and have used chicken, turkey or venison if not a beef lover)

2 1/2 cups assorted vegetable suggestions: carrots, pea's mushrooms, corn, or other leftover vegetables you may have on hand

One or more cups cubed cooked potatoes ( microwave them first so they are cooked)

1 1/2 cups of beef gravy homemade, bottled or canned gravy mixed with 1/4 cup of marsala wine

pastry for a two-crust pie

heavy cream or milk, and butter, to brush on top of the crust.



Crust:



2 cups flour

1/2 teaspoon salt mix together with flour

2/3 cups shortening cut into the flour then add

4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board two 9 inch crust and a line pie plate.

Brush bottom of crust with 1 tablespoon butter.


Homemade gravy or use Beef Gravy store-bought:



2 tablespoons beef fat and juices

2 tablespoons flour

1 cup beef stock (omit 1/4 cup beef stock if using Marsala)

1/2 teaspoon garlic powder, a pinch of pepper and salt

1/4 cup of Marsala optional


Pour beef juices into a small saucepan and add an equal amount of flour to the juices. Mix them together well. Then turn on a very low heat and stir constantly so the gravy doesn't burn. You need to continue stirring and cooking this mixture until it turns brown and starts to bubble a little. The flour needs to be cooked properly, otherwise, your gravy will taste raw.


Remove the flour mixture from the heat and very slowly add the beef stock in small amounts. I add everything to a food processor to make a smooth gravy. Then put back on the heat. Don't leave your gravy unattended. Continue stirring until it reaches the thickness you desire and then serve immediately or use for pot pie.


Assembly:



Line oil sprayed deep casserole dish with rolled out dough. Place chunks of meat and mixed vegetables on top of the crust. Pour gravy mixed with marsala, on top of meat and vegetable mixture. Place another piece of rolled dough to fit over the top. Brush with melted butter. Bake at 400 till brown and bubbly around 45 minutes to an hour.

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