The weather is feeling more like winter every day and as the weather gets colder, I am always on the lookout for new comfort food recipes. I’m a big fan of recipes that are served in individual containers such as mason jars or ramekins so I was super excited to try out the Beef Pot Pie Recipe from Back Around the Table: An “In the Kitchen with David” Cookbook.
I have to admit that as a family, we have not eaten many pot pies. They just aren’t in our usual meal rotation. I have no idea why they aren’t because pot pies are filled with goodness. They are like a little Christmas gift waiting to be opened. After my son was born, one of my friends brought over a chicken pot pie for dinner so my family didn’t have to worry about cooking. It was such a blessing and tasted heavenly so when I saw this recipe for beef pot pie I knew instantly that I wanted to try it.
This pot pie does take a bit of time to prepare and cook but don’t let that scare you. The recipe is easy to follow and the result is so worth waiting for. My entire family gobbled these up. My son even ate a bit of it which is quite the accomplishment since he is a very picky eater and considers a piece of plain bread a sufficient meal.
Friends, this meal turned out so delicious. Look at all that gorgeous color and flavor! I wish that you could smell it through your screen because it is that good.
1-2 large russet potatoes, peeled and cut into 1/4 inch cubes
1 TBS. plus 2 tsp plus 1/2 tsp kosher salt
1 tsp. freshly ground black pepper
2-4 TBS. canola oil
3 garlic cloves, minced
3 TBS unsalted butter
3 TBS all purpose flour plus 2-3 TBS for rolling out pastry
2 1/2 cups beef broth, warmed
2 cups frozed mixed vegetables, thawed
1/2 cup heavey cream, warmed
2 TBS. Worcestershire sauce
2 TBS minced fresh parsley
3/4 tsp. dried thyme
1 sheet puff pastry, thawed
1 large egg
Preheat oven to 375. Line a baking sheet with aluminum foil.
Put the potato cubes and 1 TBS. salt in a saucepan and cover with water. Bring to a boil, reduce heat to low and cook until potatoes are fork tender but stiil firm, 5-6 minutes. Drain and set aside.
Season the beef cubes with 2 tsp salt and 1/2 tsp pepper. Heat the canola oil in a Dutch Oven over medium high heat. Add the beef cubes and brown on all sides. Using a slotted spoon, transfer the beef to a large bowl.
Add onions to the Dutch oven and saute till translucent, 4-5 minutes. Add garlic and saute until fragrant, about 1 minute. Using a slotted spoon, remove the onions and garlic and add to the bowl with the beef.
In the same Dutch Oven, melt the butter over medium heat. whisk in 2 TBS. of the flour and cook, whisking constantly, until te mixture is medium brown in color, 4-5 minutes. Whisk in the warm beef broth, cream and Worcestershire sauce and bring to a slight boil. Reduce the heat and continue stirring until the sauce has thickened slightly, 3-4 minutes. Return the beef mixture to the Dutch Oven. Add the cooked potattoes, mixed vegetables, parsley, thyme and the remaining 1/2 tsp. pepper. Stir to combine and simmer for 10-15 minutes. Divide the beef mixture among four 12-14 ounce individual ovenproof crocks.
Using the remaning flour, on a floured surface, roll out the puff pastry sheet to an 1/8 inch thickness. Using a bowl and a paring knife, trace and cut oout 4 circles large enough to cover the tops of each crock, allowing for a little to hang over the edges. Place 1 circle on top of each filled crock and crimp the edges. Cut 2 or 3 slits into the top of the pastry to allow steam to escape. Beat the egg with 1 TBS water in a small bowl. Brush the egg wash over the top of each pastry shell. Sprinkle with the remaining 1/2 tsp. salt.
Place pot pies on the prepared baking sheet. Bake for 30-40 minutes until the pastry is puffed and lightly browned. remove the pot pies from the oven and let cool 5 to 10 minutes before serving.
I am very excited to make more of the amazing recipes found in Back Around the Table: An “In the Kitchen with David” Cookbook such as his Bacon Wrapped Asparagus Bundles, Five Cheese Fifteen Minute Mac n’ Cheese and Snickers Candy Bar Cheesecake.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.