I make a lot of Chicken Pot Pie. It is one of my daughters favorite meals. But I don’t make a lot of beef pot pie.
I can not even begin to describe to you how much flavor this dish has! The meat absorbs the onions, Worcestershire and seasonings so well.
The carrots and potatoes were perfectly cooked. Although, I did dice them a little large. This gave me a chunkier filling, which I was okay with. But some of the potato pieces were admittedly a little too big.
The water and flour slurry thickens the filling beautifully. It has a thick, chowder like feel to it.
The pastry is perfect. I liked that it just fits inside the pan, not over the whole thing. It flaky and great in flavor.
The recipe calls for the pies to be made individual sizes. I still don’t have individual crocks. I need to buy some. I would like to find some at an antique mall or estate sale, and I have yet to see any. Maybe I will have to buy some modern ones. . .
I did add about five minutes to the cooking time to adjust for the large pie instead of several small ones.
I highly recommend this recipe! Make it tonight!
BEEF POT PIE
3 Tablespoons Shortening
2 Pounds Stew Meat, Cubed
2 Large Onions, Sliced
2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Basil
1/4 Teaspoon Thyme
3 Cups Beef Bouillon
1 Can Diced Tomatoes
4 Carrots, Sliced
4 Medium Potatoes, Diced
1 Teaspoon Salt
1/4 Cup Flour
1/4 Cup Cold Water
1 Cup Sifted Flour
1/2 Teaspoon Salt
1/3 Cup Shortening
3 Tablespoons Cold Water
Heat the three tablespoons shortening in a large heavy skillet. Add the beef and onions. Brown quickly on all sides. Add the two tablespoons salt, pepper, Worcestershire, basil, thyme, and bouillon. Cover tightly and simmer gently for one hour. Add the tomatoes, carrots and potatoes with 1 teaspoon salt. Continue cooking until both the meat and vegetables are tender. Using a slotted spoon transfer the meat and vegetables to six individual casseroles (about 5 inches each). Blend 1/4 cup of the flour with 1/4 cup of cold water in a small bowl. Add a little of the pan liquid and mix well. Pour all into skillet with remaining broth. Cook, stirring, until smooth and thickened. Spoon over meat and vegetables in casseroles. Sift the 1 cup flour in a bowl with the 1/2 teaspoon salt. Cut in the shortening until the mixture resembles coarse meal. Stir in enough cold water with a fork to hold the mixture together. Transfer to a floured board and divide into six parts. Roll each part out to a circle slightly smaller than the casserole tops. Lay floating in casserole over meat and vegetables. Bake in a 425 degree oven for 20 minutes, or until pastry is golden.
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