It would not be wrong to say that for many people, beef pot pie is comfort food, no matter what season or meal of the day. After all, it has everything one would want in a yummy meal. A crispy golden crust layering! Flavor-rich gravy! Tender chunks of beef balanced with the colorful vegetables! Oh, yes, it can be cooked in no time. Sounds like a dish that you must always keep on your menu.
But, what exactly is pot pie, and how people thought of cooking this unique way?
Being originated from the Neolithic Age back in 9500 B.C., pot pies do have an ancient history. Those were the Greeks who started cooking meats in pots and brought the idea of cooking meats and vegetables together in open pastry shells. Well, all we can do is thank them for giving us the way to enjoy meat in ways we could not have imagined.
Bonus: Always use a variety of spices, herbs, and condiments so you will get the best blend of taste and aroma-rich dish. Remember, seasoning and spices play an important role in a beef pot pie. The best options are Italian seasoning and grilling herbs.
Ways to preserve beef pot pies
We recommend you always make it fresh and serve hot. But, if you don’t have time you can prepare a day ahead. In fact, you can keep your freshly cooked beef pot pies refrigerated for up to 3-5 days. Do not forget to cover it with aluminum foil. If you are out of foil, use plastic wrap.
Do you want to freeze your pie? Yes, you are allowed to do so. But, first, wrap your pie in aluminum foil. Wrap it tightly! Instead of foil, you can use plastic freezer wrap. The last but not-so-recommended option you have is a heavy-duty freezer bag.
How can you tell when a meat pie is done?
- The filling or filling juices are bubbling from the center and edges
- Bake it until you see the color underneath (in case of fully covered crust beef pot pie)
How to make beef pot pie
Want to try this incredibly tasty dish but don’t know how to cook? We got you covered!
Mention here the easy beef pot pie recipe that will help you make the scrumptious meal. All you need is to focus on three basic steps that are explained below. Let’s continue…
Browning the beef
Start with choosing what part or type of beef you need. Personally speaking, the chuck steak and beef shin makes the delicious pie and brings the finger-licking taste. Once chosen, cut the beef into chunks. The size of chunks can vary depending on your preference but try keeping the pieces slightly large.
Pat dry the beef and put it in the pan for cooking. Give a light spray of olive oil for better tasting. Start cooking on medium-high heat and let the beef get dry completely. Drying it on low heat will develop better flavor and aroma giving your meat a nice brown color. If you want to add some extra flavor to the beef, you are most welcomed to sprinkle some herbs, spices, and seasonings.
Once browned, remove the beef and set it aside.
Start preparing the filling
Take a non-stick and a deep pot.
Add thin-sliced or chopped onions, celery, garlic, red chilies, and other vegetables you want to have in your pie such as carrots, capsicum, spinach, potato, etc. Leave the pot on the stove for 5 to 10 minutes. Wait till the vegetables get brown and tender. Once the vegetables are cooked, start adding condiments and herbs to bring a flavorful smell. Must add rosemary!
Cook for another 30 seconds. Gradually pour cornstarch or flour mixture (flour/cornstarch and water) to bring the required thickness or gelatinous consistency. Don’t stop stirring. Time to add the pre-cooked beef into the pot. Mix it well with the vegetables. By this time, the filling will get extra dry so add some tomatoes or tomato paste, and beef stock. Taste it before adding any more spices. If needed, season your filling with salt and pepper.
Keep the heat to low and let the filling simmer for up to 90 minutes in a pot covered with a lid. The maximum time for simmering is 2 hrs. Or, wait until the meat is cooked and feels soft and tender. Once cooked, remove the lid so the excess water gets evaporated or absorbed into ingredients. The filling must be juicy but should not be swimming in sauce.
Make the pie
- Transfer the filling to a deep dish
- Cover it with a sheet of softened puff pastry
- Fold or cut the extra edges
- Make a few slits or create a design over the pastry
- Give a stroke of beaten egg with a brush
Bake the pie
- Now, all cooked and assembled, place your dish in a preheated oven.
- It is advisable to bake for a maximum of 20-25 minutes OR until the pastry gets golden-brown
What to serve with beef pot pie
If you are thinking beef pot pie is a dish that has to be served solely, you are mistaken. Although it is a whole meal itself, you can bring creativity by serving it with a wide range of sidelines. If you are still confused about choosing the best pick, here are the most recommended options:
- Easy spicy garlic roasted broccoli
- Parmesan garlic mashed potatoes
- Curry roasted sweet potatoes
- Orange-brown sugar-glazed carrots
Can I make the filling in a slow cooker or Instant Pot?
Have enough time to let the cooking continue for more than 6 hrs.? Slow cooker cook meat at high heat for 6 hours. No matter how much you cook, the sauce will stay extra liquid-y for beef pot pie or we can say watery. For a thick gravy, you have to cook the mixture for the last hour uncovered.
If you are short on time, the instant pot must be your choice. All it takes is 30-45 minutes to cook the filling. The sauce will not be so watery as a slow cooker but must be cooked with no lid to thicken.