Here is a great recipe that I originally adapted in my At Home Gourmet Cookbook. Fantastic to make ahead for dinner one day this week or the next. I love pot pie ! It is the ultimate in comfort food and a great way to kick off eating meat again after having dairy or pareve for the last week and more. You can totally substitute the beef with chicken as well.
This freezes great and is unbelievable as leftovers. – Make in a large portion or in small individual rameikins. Options are unlimited. Have some fun and create shapes with your dough – your kids will love digging into their spider pot pie.
Have fun cooking!
Beef Pot Pie
3 tbsp. olive oil
½ stick margarine
1 ½ cups sliced portabella mushrooms
2 medium onions, diced
2tbsp. tomato paste
4 garlic cloves, minced
2 tsp. dried thyme
¼ tsp. dried rosemary
¾ cup unbleached all-purpose flour
1 cup dry semi sweet red wine
4 cups chicken broth or water
1 cup soy milk or almond milk
1 lb bag of frozen peas and carrot medley (do not thaw)
Puff Pastry sheets
- Pat beef dry with paper towels and season with salt and pepper.
- Heat 2 tbsp. olive oil in large Dutch oven over med-high heat until shimmering. Add half the meat and cook, stirring occasionally until well browned (8-10 minutes) transfer to large bowl and set aside – repeat with remaining olive oil and beef.
- Add the margarine to the dutch oven and melt over med-high heat. Add the portabellas, onions, and 2 tsp. kosher salt. Cover and cook, stirring often, until mushrooms have released their liquid, about 10 minutes.
- Uncover and increase their heat and continue to cook and stir till all the liquid has evaporated and mushrooms are dry and browned (another 10 minutes or so)
- Stir in tomato paste, garlic, thyme, and rosemary and cook for about a half a minute. Stir in flour and cook, stirring constantly, about 1 minute. Gradually stir in the wine, scraping up the brown bits
- Whisk in the soy milk and broth.
- Add back in the browned bits of meat and all the juices it has accumulated and bring to a simmer
- Reduce heat to low and partially cover and continue to let it simmer for about 45 minutes. Until meat is tender.
- Take the meat off the heat and stir in the peas and carrots and season with salt and pepper to taste. Pour mixture into a 9×13 baking dish.
- Now time for the dough – you can make your own with the recipe below or you can take puff pastry sheets and cover the top of your baking dish. Trim any excess dough leaving a half inch overhang over the sides. Press the dough firmly down around the edges to seal in place.
- Bake in oven 375 degrees for about 1 ½ hrs till filling is hot and crust is golden
For the Pie Dough (you can use store bought puff pastry to save time)
1 ½ cups all-purpose flour
½ tsp. salt
4 tbsp. vegetable shortening
1 stick margarine
5 tbsp. ice water
Process everything but the water in food processor – and then turn over the dough into a large bowl. Sprinkle with ice water and press dough down until it forms together using a spatula and the scraping and folding method.
Wrap dough into plastic wrap and refrigerate at least 30 minutes.