Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup beef broth
- 1/4 cup flour
- 1/4 cup butter
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- 1/2 tsp. paprika
- 1/2 tsp. Worcestershire sauce
- 1/2 cup milk
- 1 pie crust
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the frozen peas, corn, and green beans to the skillet and stir to combine.
5. In a separate saucepan, melt the butter over medium heat.
6. Add the flour to the saucepan and whisk until smooth.
7. Gradually add the beef broth to the saucepan, whisking constantly.
8. Add the salt, black pepper, thyme, rosemary, paprika, and Worcestershire sauce to the saucepan and stir to combine.
9. Gradually add the milk to the saucepan, whisking constantly.
10. Add the sauce to the skillet with the ground beef and vegetables and stir to combine.
11. Pour the mixture into the pie dish.
12. Roll out the pie crust on a floured surface and place it over the top of the pie dish.
13. Cut slits in the top of the pie crust to allow steam to escape.
14. Bake for 45-50 minutes, or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 24g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 810mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Frozen vegetables can be substituted with fresh vegetables.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Milk can be substituted with almond milk or soy milk.
- Pie crust can be substituted with puff pastry or phyllo dough.
Variations:
- Add diced potatoes to the skillet with the ground beef and vegetables.
- Use a different type of meat, such as chicken or turkey.
- Add different vegetables, such as carrots or celery.
- Add different herbs and spices, such as sage or oregano.
Tips and Tricks:
- Make sure to drain the excess fat from the ground beef before adding the vegetables.
- Use a slotted spoon to transfer the ground beef and vegetables to the pie dish to avoid excess liquid.
- Brush the top of the pie crust with egg wash for a shiny finish.
- Let the pot pie cool for 10-15 minutes before serving to allow the filling to set.
Storage Instructions:
Leftover pot pie can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, preheat oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the pot pie on a large platter with a side salad.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Side salad
- Mashed potatoes
- Roasted vegetables
Troubleshooting Advice:
- If the filling is too thin, add more flour to the saucepan.
- If the filling is too thick, add more beef broth or milk to the saucepan.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover pot pie in an airtight container in the refrigerator.
Food History:
Brunswick stew is a traditional Southern dish that originated in Brunswick County, Virginia in the early 1800s. The original recipe included squirrel meat, but over time, the recipe has evolved to include a variety of meats, such as chicken, pork, and beef.
Flavor Profiles:
Savory, hearty, and comforting.
Serving Suggestions:
Serve the pot pie hot with a side salad or roasted vegetables.
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Taste: Savory, Herbal, Rich, Comforting, Hearty