Search for anything:

Beef Pot Pies

pies, beef - other

1 1/2 pounds lean trimmed beef
2 tablespoons vegetable oil
1 cup chopped onions
2 cups coarsely chopped mushrooms
1/2 cup chopped sweet green pepper
2 tablespoons all-purpose flour
2 cups beef stock
3 carrots; cut in 1-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
pinch cinnamon
1 stalk celery
1 bay leaf
1 cup frozen peas
salt
pepper
3 pastry for 9-inch pie shells
1 egg yolk

Outside round, cross rib or blade steaks are all suitable cuts of beef for this delicious pot pie. Cut beef into 1-inch cubes. In Dutch oven, heat half of the oil over medium high heat. Cook beef for 6 to 8 minutes or until browned; transfer to plate. Add onions and 1 tablespoon water; cook for 3 minutes or until golden brown. Add remaining oil, mushrooms and green pepper; cook for 4 minutes. Sprinkle flour over top; cook, stirring, over medium heat for 1 minute. Whisk in stock; cook, stirring, for 4 minutes or until thickened. Return beef to pot. Add carrots, Worcestershire sauce, thyme, cinnamon, celery and bay leaf. Cover, bring to boil, reduce heat to medium low and simmer for 60 minutes or until beef is tender. Remove celery and bay leaf. Add peas, and salt and pepper to taste. Let cool. On floured surface, roll out pastry. Cut out 5 bottoms and 5 tops to fit 4-1/2- x 1-1/4-inch foil tart tins. Line tins with pastry bottoms; fill with beef mixture. Moisten edges of pastry with water; cover with pastry tops and seal. Combine egg yolk with 1 tbsp water; brush over top. (Pies can be made ahead, wrapped and frozen for up to 1 month.) Cut steam vents, place on baking sheet and bake in 375ºF oven (if frozen, bake in 450ºF oven) for 40 to 45 minutes or until crust is golden and filling is bubbly. .

Contributor: Canadian Living Homepage

Yield: Makes 5 pies

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU