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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I didn't want the usual beef mix for my pot pies, so I used squash and blackened spices to make something a bit different. I add cranberries to EVERYTHING this time of year. Ingredients:
2 lbs steak |
1 onion, diced |
3 garlic cloves, minced |
1/2 cup butter |
2 -4 tablespoons cajun blackened spice mix (cajun blackening spices) |
2 cups beef broth |
1 cup pumpkin |
1 cup carrot |
1/2 cup turnip |
1/2 cup cranberries |
2 yams |
1/2 cup parmesan cheese |
Directions:
1. Dice steak and put in crockpot. You can sear it first for texture if you like.
2. Caramelize onion and garlic in butter. Add to crock pot.
3. 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.
4. Meanwhile dice and cook the yams. Once soft enough to mash, drain and mash. Let cool and then add the grated cheese, mixing well.
5. 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.
6. Dish meat mix into pie pans and top with yams. Bake at 350 until yams start to brown, about 40 minutes.
7. If you are freezing this, don't bake it. Just cover it and freeze it.
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