Aprile's Kitchen

Warm, comforting, and packed with savory flavors, this hearty beef pot pie is the perfect dish to enjoy on a chilly evening. With tender chunks of beef, colorful vegetables, and a rich gravy all enveloped in a flaky crust, this pot pie is sure to become a family favorite!

Ingredients:

• I pie crust(you can find my pie crust recipe HERE, omit sugar from crust recipe)
• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup peas
• 4 cups beef broth (find my broth recipes HERE and HERE)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup all-purpose flour (for thickening)

Instructions:

1. Preheat your oven to 425°
2. Roll out dough on a floured surface to fit a 9-inch pie pan. Place the crust in the buttered pie plate and crimp the edges into a design. Butter a sheet of aluminum foil and place over the crust. Fill the aluminum foil with dried beans and prebake the crust for 10 minutes. Reduce oven to 325^o
3. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
4. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the garlic and mushrooms, cooking for another 2-3 minutes.
5. Return the browned beef to the pot and sprinkle with flour, stirring to coat. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for about 30-40 minutes, or until the beef is tender and the mixture has thickened slightly. Stir in the frozen peas and remove from heat.
6. Pour the beef filling into the prebaked crust. Roll out the second dough disc and place it over the filling. Cut slits in the top crust to allow steam to escape, and crimp the edges to seal.
7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with aluminum foil.
8. Allow the pot pie to cool for about 10-15 minutes before slicing. Serve warm and enjoy the comforting flavors of this hearty beef pot pie!