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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This hearty pot pie has a lot of flavor and depth. Original recipe calls for beer or red wine, but beef broth works well too. Beer, along with the sourdough crust gives it a serious kick. A friend of mine called this a husband gettin' recipe. Read more . SEE ALTERATIONS FOR SOURDOUGH PIE CRUST RECIPE Ingredients:
beef pot pie |
1/4 cup flour |
1 tsp salt |
1/2 tsp paprika |
1/2 tsp pepper |
1- 1/2# beef chuck, boneless and cut into 1/2-inch pieces |
1/3 cup onion, chopped |
1/3 cup celery, chopped |
3 tbsp bacon grease (can use butter as substitute) |
1 cup beef broth |
1/2 cup beer or red wine (can use 1/2 cup beef broth as substitute) |
2 bay leaves |
1/2 tsp hot sauce |
1 tsp worcestershire sauce |
1- 1/2 vegetables, cooked (corn, peas, green beans, carrots, potatoes, etc.) |
1/4 cup baby limas (optional) |
Directions:
1. Heat bacon grease in deep skillet
2. Mix together the flour, salt, paprika, and pepper until well combined
3. Lightly dust meat with flour mixture
4. Lightly brown meat
5. Add onions and celery, cook until tender
6. Add beer, broth, bay leaves, hot sauce and Worcestershire sauce
7. Stir until it comes to a boil
8. Turn heat down, cover, and let simmer for 45 minutes - stirring occasionally
9. Remove from heat
10. Stir in veggies and beans, cover, and set aside
11. Preheat oven to 450 degrees
12. Roll out larger portion of dough to fit bottom and sides of baking dish leaving about a 1/2 inch overhang
13. Place in baking dish
14. Pour meat mixture into pastry-lined pan
15. Roll and cut reaming dough to fit top of baking dish
16. Place dough on top of meat mixture
17. Moisten 1/2-inch overhand of dough
18. Carefully roll dough in toward center of pot pie, pinching together to seal
19. Cut several steam vents in top crust
20. Bake at 450 degrees for 10 minutes
21. Reduce heat to 350 degrees and bake for an additional 30 minutes or until crust is brown and filling is hot
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