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Roast Beef Pot Pie

Roast Beef Pot Pie

Call me old fashioned but I still keep my favorite recipes in a folder, not a computer folder… a regular file folder loaded with printouts and handwritten recipes with my personal ratings (drawn as stars!). If I find anything tempting I always take a printout as I find it more convenient rather than going through bookmarked pages and sites.

DSC_0014Β This one is in my folder for like 8 years and it is my absolute favourite pie. The base is so flavourful,creamy and filling. The topping/biscuit is made from scratch and is melt-in-your-mouth kinda soft. Besides flavour I like to have texture in a dish too and this pie gives a wonderful layers of textures…with moist topping, velvety base, crunchy vegetables and soft chewy meat!

DSC_0015

ingredients: (about 6 servings)

for filling:

1 tablespoon cooking oil

1 large onion, roughly chopped

3 cups frozen mix vegetables ( I used carrots, peas and corn)

10 oz sliced mushrooms

2 1/2 cup chicken broth ( reduced sodium works well too)

1/4 cup cornstarch

2 1/2 cups roast beef, roughly chopped or diced

1/4 cup sour cream

salt and pepper to taste

Biscuit topping:

1 1/2 cup all purpose flour ( gluten free can be used too)

2 teaspoon sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

1 teaspoon dried thyme

1 1/2 tablespoon cold butter, cut into small pieces

1 cup buttermilk ( or add a tablespoon of vinegar to a cup of regular milk)

1 tablespoon cooking oil

method

To prepare filling, heat oil in a large pot and saute Β chopped onion for about a minute over medium high flame. Add frozen vegetables, stir well and cook till soften, about 4-5 minutes. Add mushrooms and cook for another 2 minutes, stirring often. Add 2 cups of broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with remaining 1/2 cup broth; add to pan and cook, stirring until the sauce thickens. Stir in roast beef, sour cream, salt and pepper. Transfer the filling to a 2 quart baking dish.

Preheat oven to 200 C/ 400 F.

To prepare biscuit topping, whisk flour, sugar, baking powder, baking soda, salt and thyme in a large mixing bowl. Using your fingertips mix butter into dry ingredients until crumbly. Add butter milk and oil; stir until just combined DO NOT over mix. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

Bake the pot pie for 30-35 minutes or until the topping is golden and the filling is bubbling. Let cool for 10 minutes before serving.

Note:

Use cooked turkey or chicken or chopped sausages instead of beef if you prefer.

Add any vegetables you like, frozen or fresh.

 

 



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