Beef Pot Pie – This ain’t yo’ mamma’s recipe!

A simple, easy down home meal. I’m really saddened that you can find these in the frozen food section of your grocery store. There are even some that are microwavable. *gasp* There really is no comparison to the real deal. The buttery, flaky, melt-in-your-mouth crust and thick, rich, savory beef and veggie filling that make up a Beef Pot Pie, made from scratch, just can’t be replicated in a microwave version.

I’m posting one of my versions here. This is the quick, spicy version that I make on a regular basis.

I usually have crusts on hand from a recipe that my granma gave me years ago. However, I have made these with a Pillsbury crust and the results were fantastic. I just happen to really prefer my pie crust recipe. Which, I shan’t be posting here. Sorry. Girls gotta keep a few secrets, right?

Beef Pot Pie

1 pound  beef stew meat, or sirloin steak, cubed
salt
pepper
cayenne pepper
onion powder
garlic powder
cumin
1 14.5 oz can of beef broth
3 large carrots, sliced into rounds
2 celery stalks, sliced
3 potatoes, peeled and cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 pie crusts

Preheat oven to 350˚ F.

Sprinkle the beef with the cayenne, onion and garlic powders and ground cumin. Toss to coat. Add salt and pepper to taste. (I don’t have exact measurements. I just guess, like I do everything else.) In a saucepan, brown beef of both sides. Once beef has browned, add enough water to just cover, turn heat down, and simmer, covered, for about 30 minutes, or until beef is tender.

While beef is simmering, add potatoes, carrots, celery and beef broth to a pot and let slowly boil until veggies are almost tender. Remove beef to a bowl, but keep sauce pan. Drain liquid from veggies into sauce pan, and then add veggies to the same bowl as the beef.

Disolve cornstarch in 1/3 cup water. Slowly add to broth in saucepan and simmer until thickened. (sometimes I have to add a little extra water if it seems to thick). Salt and pepper to taste.

Line a 9″ pie pan with one of the crusts. Add veggie and beef mixture. Pour gravy over veggies and beef and then cover with 2nd pie crust. Bake in 350º F oven for about 25 minutes, or until crust is golden brown. Let cool for a few minutes before serving.

How do you fix your Beef Pot Pie? Variations? What do you do differently!

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