Beef Pot Pie with Chive Crust
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
20 mins
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Total Time
1 hr 45 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Beef Pot Pie with Chive Crust
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Crust:
- 2 cups of flour
- ¾ tsp salt
- ⅓ cup of Canola Oil
- 6 tbsp ice water
- 2 tbsp fresh chives minced
Filling:
- 2 tsp olive oil
- 1 lb top sirloin steak trimmed of fat and cut into 1-inch pieces
- ½ sweet yellow onion diced
- 8 oz of button mushrooms sliced
- 2 carrots sliced
- 4-5 cloves of garlic minced
- 6 small red potatoes diced
- Sea Salt and Freshly Cracked Pepper to taste
- 1 tsp of thyme more if desired
- 1 tbsp tomato paste
- 4 cups of beef broth divided
- ⅓ -1/2 cup of cornstarch depending on how thick you want it
- 2-3 tbsp fresh parsley chopped
Instructions
- Make the crust by stirring the flour, salt, canola oil, ice water, and chives together in a bowl; mix until the flour is wet.
- Gather the dough into a ball (mixture will be crumbly) and place between 2 sheets of plastic wrap; roll into a 1/8 inch thick oval crust (or square depending on your pan).
- Cover the dough with saran wrap and place it in the refrigerator until ready to use.
- Preheat the oven to 450 degrees. Coat a 9-inch large baking dish with cooking spray.
- Make the filling by placing the diced potatoes in a large saucepan of water and boil them for 4-5 minutes. Drain and set aside.
- Heat 2 teaspoons of olive oil in a small Dutch oven over medium-high heat. Add the beef and sear, stirring often for 1 minute; add the onions, mushrooms, and carrots then continue to cook for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly for 1 minute.
- Add the tomato paste, stirring well then deglaze the pot with 1/2 cup of broth, scraping up the bits. Add an additional 3 cups of broth along with the potatoes.
- While the mixture is simmering, whisk together the cornstarch and the remaining 1/2 cup of cold beef broth; stir into the beef mixture until thickened, about 2 minutes.
- Remove from heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed. Ladle the filling into the large baking dish.
- Place the dough on top of the filling. Crimp the edges with your fingers or a fork. Make a small slice in the center of the crust with a knife.
- Place the pie on top of a baking sheet covered with tin foil then place in the oven and bake for 35-40 minutes or until the crust is golden brown.
- Remove the pie from the oven and let it rest for 15-20 minutes before serving to allow the filling to cool and thicken. Enjoy.
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