This recipe is comfort food at its finest.
The slow cooking of the beef mixture really infuses a lot of flavor into the mixture. It also gives you very soft meat chunks.
The meat fell apart when picked up with a fork. It was perfectly seasoned as well.
I did not cream the potatoes. I did crush the cubes with my potato masher. I gave them a rustic mash, so there were still chunks of potato.
The potatoes also add a thickened agent to the meat mixture. Combined with the flour coating of the beef and you get a very nice thick gravy.
The carrots, peas and celery cook nicely in the 15 minutes on the stove top. They are just soft enough, yet still a little firm.
The pastry top is super simple. Flour and melted butter give you a stiff dough that is very easy to work with. It also has some thickness to it which holds up nicely with the meat filling.
The only issue I had with the dough was that it didn’t really brown. I left the pot pie in the oven for about 20 minutes, and the dough still wasn’t browned.
It was cooked through, just did not get any color.
The pot pie was delicious. My husband and daughter both had two servings! I don’t know where they put it!
BEEF POTATO POT PIE
2 Pounds Stewing Beef
1/4 Cup Flour
2 Teaspoons Salt
2 Tablespoons Shortening
1 Cup Water
3 Onions, Quartered
1 Cup Mashed Potatoes
1/2 Teaspoon Marjoram
3 Carrots, Cut in Strips
1 Cup Peas
1 Cup Chopped Celery
1 Cup Flour
Melted Butter
Cut beef into 2 inch cubes. Combine flour and salt and shake beef cubes in it until coated. Heat shortening in a Dutch oven and brown beef on all sides. Slowly add water and onions. Cover and cook 1 hour. Add potatoes and marjoram. Cover and simmer 1 hour. Add carrots, peas and celery and cook 15 minutes. Pour into a greased 2 quart casserole. Make a dough from flour and melted butter, roll and place over casserole. Bake in a 450 degree oven for 15 minutes.
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