Ingredients with Measurements:
- 1 lb. bear meat, cubed
- 1 cup frozen mixed vegetables
- 1 cup diced potatoes
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. garlic powder
- 2 sheets of puff pastry
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, melt the butter over medium heat.
3. Add the bear meat and cook until browned on all sides.
4. Add the onions, celery, and carrots. Cook until the vegetables are tender.
5. Add the flour and mix well.
6. Pour in the beef broth and stir until the mixture thickens.
7. Add the potatoes, mixed vegetables, salt, black pepper, thyme, rosemary, and garlic powder. Mix well.
8. Simmer for 10-15 minutes until the potatoes are cooked.
9. Pour the mixture into an oven-safe baking dish.
10. Roll out the puff pastry sheets and place them on top of the baking dish, trimming off any excess dough.
11. Cut a few slits in the pastry to allow steam to escape.
12. Bake for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly.
13. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- You can use beef or chicken instead of bear meat.
- You can use fresh vegetables instead of frozen.
Variations:
- You can add mushrooms or bell peppers for extra flavor.
- You can use a different type of pastry, such as pie crust or phyllo dough.
Tips and tricks:
- Make sure to brown the meat well to develop flavor.
- Don't overcook the vegetables to keep them tender.
- Use a sharp knife to cut the pastry for a clean edge.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the pot pie on a large platter with a side salad.
Garnishes:
- Sprinkle chopped parsley or thyme on top of the pastry for a pop of color.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure the bear meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pot pies have been around since medieval times and were originally made with meat and vegetables encased in a pastry crust.
Flavor profiles:
- The bear meat adds a rich, gamey flavor to the pot pie, while the vegetables and herbs add a savory, comforting taste.
Serving suggestions:
- Serve the pot pie hot with a dollop of sour cream or a sprinkle of grated cheese on top.
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