Pop’s Beef Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. olive oil
½ lb skirt steak or sirloin cut into bite size pieces
1 clove garlic, chopped or grated
1 tbsp flour
½ cup beef stock
2 tbsp Worcestershire
1 cup frozen peas and carrots
1 tsp ground pepper
2 pre-made pie crusts
1 egg (slightly beaten)
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Directions: |
Directions:Preheat oven to 375º. Leave pie crust out to reach room temperature.
Place a medium skillet over medium high heat with olive oil in it. Add the steak and cook till brown, about 5-6 minutes. Add the onion and garlic and cook until the onion is tender, 3-4 minutes. Sprinkle the flour over the skillet. Cook about 1 minute, then add the beef stock, Worcestershire sauce and peas. Cook until thickened and the peas and carrots have heated through, about 2-3 minutes. Season with pepper and remove to cool slightly.
In deep dish pie plate place lower crust in pie plate and shape. Pour in meat mixture and level. Moisten edge of pie shell with water and place top crust on. Seal and flute edges. Prick top with fork or cut slits to release steam. Brush top crust with slightly beaten egg.
Bake 35 to 40 minutes or until crust is golden brown. |
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Personal
Notes: |
Personal
Notes: Pop has always been a lover of pie's. Pecan pie, cherry pie, apple pie, turkey pot pie, chicken pot pie, he loves them all. If you had to put one at the top of the list though, beef pot pie would be it. He's even been known to cook it using rib-eye steak to make it extra flavorful. I used to make it with just pre-packaged Pillsbury pie dough, but know that I have Dirk's Pot pie dough recipe (Found in this book, see "Dirk's Chicken Pot Pie) I use that instead. Not much trouble to make the dough, but it makes all the difference in the world.
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