Beef Pot Pie

4 years ago

Made at home, in only two hours total. One hour there's no active work as the dough is just setting in the fridge. You can speed that up a bit by putting it in the freezer, for a few minutes. My suggestion is to make the dough ahead at least an hour, but I imagine you could make it ahead a few days and just freeze it until you're ready. I use Smitten Kitchen's flaky pie crust made with BUTTER!!

You can find this delectable crust here. As Smitten Kitchen mentions, part of the importance with this particular dough is to not let it get too warm, else the butter melts thereby taking some of the "flakiness" away.

I urge you to check it out. This particular recipe calls to make enough dough for two pies. I usually just half the recipe, but pot pie is great as a freezer meal. Oh, and I put a bit of egg wash (egg plus a touch of water), which helps give it the great color and shininess.

The beef stew is pretty simple, as well. Some beef, browned in a dutch oven. After browning, throw in a little flour, some seasoning, cut carrots and potatoes, and a good bit of beef stock. Get the mix boiling for a few minutes, lower the temp and get the sauce a bit thickened (this is why there's a little flour). This cooking takes about 30 minutes or so. Once the stew is made (not too thick, not too thin), put it in a bowl (or multiple bowls if you want) and bake it for 20-30 minutes at 350. Enjoy!

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As you can see in the pictures, this go around, I used some of the extra dough to design a message. You can use cookie cutters or just do so by hand, as I did, to design your own message. It only takes a few extra minutes. The egg wash I put on, also helps any design to stick if you put it on before. But don't forget to put egg wash on the design so it'll get that browned and shiny factor too.

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