Blackened Beef Pot Pie Recipes

EASY BEEF POT PIE

Steps:

• Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
• Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
• In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
• Stir the flour into the vegetables then add the meat back into the pot and combine.
• Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
• Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
• Preheat the oven to 180°C/350°F.
• Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
• Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
• Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
• Remove from the oven, allow to rest for 10 minutes then serve.

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

BLACKENED BEEF POT PIE

Steps:

• Dice steak and put in crockpot. You can sear it first for texture if you like.
• Caramelize onion and garlic in butter. Add to crock pot.
• Cover with beef broth and let cook on high for 2 hours. Add spice mix and carrots, turnips (or any other roots you prefer) and cranberries and turn down to low for 2 more hours.
• Meanwhile dice and cook the yams. Once soft enough to mash, drain and mash. Let cool and then add the grated cheese, mixing well.
• Scoop out about a cup of the broth and add the pumpkin to it. Puree in blender or mix with hand mixer. Add it back in to the meat and mix well.
• Dish meat mix into pie pans and top with yams. Bake at 350 until yams start to brown, about 40 minutes.
• If you are freezing this, don't bake it. Just cover it and freeze it.