Ground Beef Pot Pie
Seasoned ground beef nestled in a savory beef broth with tender carrots, peas, mushrooms and potatoes.
Servings: 8
Calories: 240kcal
Equipment
- 9 inch pie plate , or a glass baking dish
Ingredients
- 1 pound ground beef, 80/20 See recipe notes
- 2 sheets refrigerated pie dough
- ¾ cup finely diced yellow onion
- ½ cup finely diced carrots
- ½ cup finely diced celery
- 1 cup peeled and diced Yukon gold waxy potato
- 8-10 medium mushrooms, sliced , any kind you like
- 1 cup frozen green peas
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1¼ teaspoons ground allspice
- 1¼ teaspoons garlic powder
- 3 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- pie weight: dried beans or 1 cup of sugar
- parsley for garnish (optional)
Instructions
- Prep: Thaw pie dough until you can roll it out but it is still cold; Blind bake the bottom crust = roll a sheet of dough onto pie plate, place a sheet of aluminum foil over the entire pie crust; add a weight to the crust (you can use dried beans or sugar); bake on the middle rack at 350℉ for 1 hour; remove and allow to cool2 sheets refrigerated pie dough, pie weight: dried beans or 1 cup of sugar
- In a large stockpot or deep skillet, melt butter; add carrots, celery, onion and mushrooms; season with kosher salt; saute on medium heat for 5 minutes;¾ cup finely diced yellow onion, ½ cup finely diced carrots, ½ cup finely diced celery, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, 8-10 medium mushrooms, sliced
- Add beef to the stockpot and cook until there's no visible pink; break beef into small pieces; sprinkle beef and veggie mixture with flour and combine well1 pound ground beef, 80/20, 3 tablespoons all-purpose flour
- Add beef broth, potatoes, tomato paste, spices, Worcestershire sauce and peas; combine well; taste the mixture now and season with salt and pepper to taste; scoop filling onto baked and cooled crust2 cups beef broth, 3 tablespoons tomato paste, 1 teaspoon ground coriander, 1¼ teaspoons ground allspice, 1¼ teaspoons garlic powder, 3 tablespoons Worcestershire sauce, 1 cup frozen green peas, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup peeled and diced Yukon gold waxy potato
- Place the 2nd sheet of pie dough on top and pinch the edges. Make a few slits in the top crust and brush with egg wash; bake uncovered on middle rack at 350℉ until the top is a nice golden brown, about 45 minutes.1 large egg (for egg wash), 1 teaspoon water (for egg wash)
- Allow to cool about 10-15 minutes before serving and garnish with parsley
Notes
About the crusts:
When you blind bake the bottom crust, place a piece of foil over the whole pie plate, including the edges of the crust. Mold the foil into the crust and weight with a cup or so of dried beans or a cup of sugar. Once the sugar is cooled, you can put it back in the sugar bin and reuse it.
About the beef:
If you use a leaner beef, you may need to add a tablespoon more of butter when you saute the vegetables. 80/20 produces enough oil to make a rich gravy-anything leaner will require you to add more butter.
About the veggies:
You can use fresh or frozen. If you use frozen, make sure they're thawed.
About the potatoes:
You can use any waxy potato. If you use a russet or Idaho potato, they will be much more mushy in the pot pie.
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 14g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 846mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1691IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 3mg