Your family will think you fussed for hours on this deep dish meat and veggie pot pie, but it’s your secret that it’s as easy as–well–pie!
In the dead of winter, one of the most perfect dinners is a good old beef pot pie. I can think of nothing more comforting! Even more so, it draws on my British roots because this is the type of food I grew up eating. It could also be some subliminal message I’m getting from watching too much Coronation Street–but that’s another conversation 🙂
Meat pie dinners are really great because you can start with either a filling that requires cooking or use leftover meat. Here I started with meat that had to be cooked first. I’d found about 1/3 of a bottom round roast I froze a month or so ago after cutting off slices to make my Chicken Fried Steak. It was just the perfect amount for two hearty portions of the pie.
I added veggies I had on hand that for me blended well with the beef. Actually, you can substitute anything you want in place of my choices, so get creative!
This deep dish pie has no bottom crust, only a top crust. And that crust couldn’t be easier because it’s just frozen puff pastry!
Puff pastry is generally used for British meat pies, and truthfully, I really enjoy this type of crust. In fact, I don’t know what I like more–the crust or the filling. This pie, although British inspired, isn’t authentic British. For one of those, you’d need the beef, of course, but if you wanted to get REALLY traditional, you’d have to add kidney too. I’ll pass on the kidney, thank you, and even so, does any place sell kidney anymore?
And if you really want to do this one on the jiffy using leftover cooked meat, all you have to do is mix the cooked meat with a jar or two of ready-made beef gravy and toss in some cut canned potatoes and other vegetables that strike your fancy!
Deep Dish Meat and Veggie Pot Pie
- 1 lb bottom round or shoulder beef cut into small chunks
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 cup baby button mushrooms -OR-equivalent of thickly sliced regular mushrooms
- 1/2 cup sliced celery
- 1/4 cup diced onion
- 2 cups beef stock
- 2 tbs oil for browning
- 1-2 sheets defrosted puff pastry sheets see NOTES
- 1 tbs milk for brushing pastry top
- salt see NOTES
- pepper see NOTES
- Seasoned Flour:
- 1 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- Thickening if desired:
- 3 tbs flour
- 1/2 cup water
- IF USING COOKED MEAT SEE NOTES
- Mix the seasoned flour ingredients in a plastic storage bag.
- Heat oil in a small (4 qt) dutch oven or very deep skillet over medium heat.
- Dredge meat in seasoned flour and place in the heated pan (don't crowd the pan).
- Brown meat well on all sides; remove from the pan and set aside.
- Add the onion and the veggies you are using. Saute about 3 minutes.
- Add the stock to the pan and add the reserved meat. Bring to boil, cover and reduce heat to low and cook for 30 minutes.
- Whisk in the thickening mixture and whisk until it's well incorporated and juice begins to thicken.
- Preheat oven to 400 degrees F.
- Place the meat mixture in a 2-quart casserole or a deep-dish pie pan.
- Cut a slit in the pastry to allow steam to escape and lay the sheet of pastry on top of the meat mixture (you don't have to crimp or seal--laying on top is sufficient). Brush pastry top with milk.
- Bake for 30-35 minutes or until crust top is puffy and deep golden brown.
Bakers are Ceramiche Tapinassi pie dishes available at Allorashop.com