Beef Pot Pie with Puff Pastry Crust
When you don’t have enough chicken for your chicken pot pie, you switch to beef.
I had no choice in the matter [okay, so I could have gone back to the store, but that’s not the point]. I thought I had enough, but two measly breasts for a 13×9 dish just wasn’t going to cut it. I had the craving for days. That’s not a good thing. I had been dying to try pot pie ever since I saw it on Eat Live Run. I was probably sold over the thought of having puff pastry. I love puff pastry. Someday I should probably try to make my own. Keyword: someday.
This is super easy, but a little bit time consuming. I poached the beef, just like the recipe said to use for the chicken, but I’d probably change that up next time. Some of the beef ended up way too tough. Andrew thought he preferred it with beef, actually. So who knows? I also swapped out the cream for soy creamer and used a couple of leeks instead of the onion.
The real bummer? It stayed so hot that I forgot to put it in the fridge after it cooled down. I fell asleep. The leftovers [half of the damn thing] sat out all night. I’m pretty sure a, “Noooooooooooo,” could have been heard from the kitchen the next morning. Or maybe it was a few expletives. I can’t remember.
Inspiration: Eat, Live, Run
- 3 medium sized carrots, chopped
- 2 large stalks celery, chopped
- 4 small red potatoes, peeled and chopped
- 1 quart chicken stock
- 6 tablespoons butter
- 2 leeks
- 6 tablespoons flour
- 1 1/2 lbs beef [I think I used top sirloin]
- 1/4 cup [soy] cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 sheets frozen puff pastry
- 1 egg, beaten
- Preheat oven to 425º.
- Take puff pastry out of the oven to unthaw.
- Bring stock to a boil in a large pot and add the carrots, celery, and potatoes.
- Simmer until the veggies are tender, about 15 minutes.
- Remove veggies to a bowl, and save stock in another.
- Fill the pot back up with fresh water and bring to a boil.
- Place meat in the water and simmer for 15-20 minutes.
- Remove beef and cut into cubes when cool.
- In a dutch oven, melt the butter.
- Add leeks and cook for 5-6 minutes.
- Add flour and stir constantly.
- Once the roux starts to turn dark, stream in stock and work your muscles. This will get thick!
- Stir for about three minutes before turning off heat and streaming in cream.
- Add the beef, veggies, and salt and pepper.
- Stir until incorporated.
- Pour the filling into a two quarter baking dish and top with the unthawed puff pastry.
- Brush the puff pastry with egg.
- Slice the top to allow for steam to escape, and place in the oven for 10 minutes.
- Cover with foil and continue for another 25.
- Wait for an eternity for it to cool, pick up your boyfriend to keep yourself from digging in too early, and then enjoy.