Ingredients with Measurements:
- 1 lb. beef stew meat, cubed
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 cup milk
- 1 refrigerated pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook beef stew meat over medium-high heat until browned on all sides.
3. Add frozen mixed vegetables and chopped onion to the skillet and cook for 5 minutes, stirring occasionally.
4. Sprinkle flour over the meat and vegetables and stir to coat.
5. Gradually add beef broth, Worcestershire sauce, salt, black pepper, thyme, garlic powder, onion powder, and paprika to the skillet, stirring constantly.
6. Bring mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
7. Stir in milk and remove from heat.
8. Roll out pie crust on a floured surface and place in a 9-inch pie dish.
9. Pour meat mixture into the pie crust.
10. Cover the pie with another pie crust or cut strips of dough to create a lattice top.
11. Brush the top of the pie with a beaten egg or milk.
12. Bake for 45-50 minutes or until the crust is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 370
- Fat: 17g
- Carbohydrates: 32g
- Protein: 22g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or turkey.
- Frozen mixed vegetables can be substituted with fresh vegetables such as carrots, peas, and corn.
- All-purpose flour can be substituted with gluten-free flour.
- Beef broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes to the meat mixture for a heartier pot pie.
- Use a different type of meat such as chicken or turkey.
- Add herbs such as rosemary or sage for additional flavor.
Tips and tricks:
- Make sure to brown the meat before adding the vegetables to the skillet.
- Use a pastry brush to evenly distribute the egg or milk on the top of the pie crust.
- Let the pie cool for 10 minutes before serving.
Storage instructions:
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place pot pie in the oven and bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve pot pie on a decorative plate with a side salad.
Garnishes:
- Garnish pot pie with chopped fresh parsley or chives.
Pairings:
- Serve pot pie with a glass of red wine or a cold beer.
Suggested side dishes:
- Side salad
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F.
Food history:
- Pot pie originated in England and was traditionally made with meat and vegetables in a pastry crust.
Flavor profiles:
- Savory, hearty, comforting
Serving suggestions:
- Serve pot pie as a main dish for dinner.
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Taste: Savory, Rich, Hearty, Umami, Comforting