by Kendra Murray.
This beef pot pie is just the thing to warm your bones as the days start becoming crisp and cool. Fall root veggies are very versatile, so experiment. Carrots and potatoes are staples when it comes to pot pie, but why not throw in some beets and squash? I like to use the iconic Macomber turnips instead of potatoes, especially when spotted at a nearby market. Please endeavor to embrace fall’s flavors and use what’s local and in season!
For the crust:
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup butter, chilled
- 1/4 cup ice water
In a large bowl, mix flour, sugar, and salt. Cube butter and add to bowl. Mix together with a pastry blender. Blend in ice water until a nice dough forms (you may need to add a little more than 1/4 cup). Form into two balls, flatten, wrap airtight, and refrigerate for at least 2 hours.
For the filling:
- 1 pound grass-fed stew beef
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons olive oil, divided
- 4 cups beef broth, divided
- 1/2 cup chopped onion
- 3 large carrots, sliced into rounds
- 1/2 of a large Macomber turnip, diced
- 2 cloves garlic, minced
- 1 cup frozen green peas
- 3 tablespoons cornstarch
- ⅓ cup water
Put flour in a shallow dish and toss with salt and pepper; add beef and toss to coat. Heat up 2 tablespoons of olive oil in a large saucepan over medium heat and brown meat on all sides. Add enough broth to cover the meat, bring it to a boil, and reduce heat to low. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Once cool enough to handle, shred the beef.
In a large saucepan, saute the onions in remaining olive oil until tender, about 5 minutes. Add garlic and cook briefly until fragrant. Stir in carrots and turnips then cover with remaining beef broth. Bring to a boil, then reduce and simmer until the veggies are nearly tender, about 15 minutes. Use a slotted spoon to add the bulk of the vegetables to the shredded beef and combine, stirring in frozen peas. Bring the saucepan of broth back to a simmer while you mix the cornstarch and water in a small bowl. Whisk it into the broth and simmer a few minutes, stirring, until thickened. Correct seasonings.
Preheat oven to 350 degrees F. Roll out one lump of pastry and line a 9-inch pie plate. Pour beef and veggies into pie crust and top with gravy. Roll out remaining pastry and top the pie, sealing and fluting edges. Poke a hole in the center.
Bake for 40 minutes, or until crust is golden brown and filling is bubbling in the center. Count on another 10 minutes or so if you use a ceramic or glass baking dish, and a further 15 – 20 if you should make the filling ahead and use it straight from the fridge.