Recipe by Kittencal@recipezazz
I always make this pot pie with the left over gravy from my blade pot roast (Kittencal's Beef Pot Roast #2) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!
- 1 unbaked pie pastry (large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish)
- 78.07 ml butter
- 2 large onions, chopped
- 2 medium celery ribs, coarsely chopped
- 3 large garlic cloves, minced
- 14.79 ml tomato paste
- 4.92 ml dried chili pepper flakes, add them in for heat (optional)
- 9.85 ml dried thyme (rubbed between fingers to release flavors)
- 59.14 ml flour
- 473.18 ml leftover beef gravy (or use 2 cups beef consomme or beef broth)
- 29.58 ml Worcestershire sauce (use only if using beef broth)
- 709.77 ml cooked beef, cut into small cubes (use leftover steak or roast, can use more or less)
- 4 small potatoes, peeled (cut into 1/2-inch cubes, or a bit larger, can use less potatoes)
- 2 carrots, peeled (cut into about 1/4-inch cubes or a little larger)
- 283.49 g can sliced mushrooms, well drained
- salt & freshly ground black pepper (to taste)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
- In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
- Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in garlic and cook 2 minutes.
- Stir in the tomato paste for 1 minute.
- Stir in flour, then whisk for 1 minute.
- Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
- Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
- Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
- Add in the cooked potatoes and carrots; mix to combine.
- Season with salt if needed.
- Pour the mixture into deep-dish pie plate or casserole dish.
- Top with pie pastry, leaving about 1-1/2 inches all around the dish.
- Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
- Place on a baking sheet to catch any spills.
- Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.