Okay, so this is an all day cook recipe. But sometimes things are cooked low and slow for a reason. The filling has a ton of flavor!
There isn’t a whole lot of seasoning in this dish. The marjoram is nice, but it is by no means a strong herb. Basically, just the salt in the flour mixture.
Oddly, it is enough. I thought the dish was perfectly seasoned.
The mashed potatoes and the flour coating make the filling sauce nice and thick.
The onions cook super soft. I love a cooked onion, probably more than most people to be honest. I think they have a ton of flavor and are just enjoyable.
Admittedly I did cook the carrots a little longer than called for. Mostly because I was doing other things and let the pan just do its thing. So my carrots, peas and celery cooked for about thirty minutes.
The made sure the carrots were soft, as was the celery.
The dough for the pastry top was very difficult to work with. I ended up rolling it between two layers of wax paper. This helped a lot. It was a little difficult to get off the wax paper. Ultimately I did get it to work.
The dough was very buttery in flavor. It also was very delicate and flaky.
Overall the dish was amazing. It had a ton of flavor. It was worth every single hour of cooking time!
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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