Beef Pot Pies With Spring Vegetables

Jun 09, 2023June 9, 20230 22
Satisfy your cravings with this wholesome Beef Pot Pies With Spring Vegetables recipe
in Beef

Prep

40 min

Cook

52 min

Ready In

92 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup canola oil
6 tablespoons ice water
2 tablespoons minced fresh chives
2 teaspoons canola oil
1 lb beef top sirloin steak , trimmed of fat and cut into 1-inch pieces
1 tablespoon tomato paste
2 1/2 cups low sodium beef broth , divided
6 small new potatoes , quartered
1 cup diced carrot
1 cup white pearl onion ( fresh or frozen , thawed )
1 cup sliced button mushroom
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup cornstarch
1/2 cup cold water
1 cup fresh peas ( or halved snow peas )
1/4 cup minced fresh parsley
1 egg white , beaten

Nutrision Information

Servings Per Recipe
4
Calories
770
Sugar
8g
Fat
50g
These hearty beef pot pies are the perfect comfort food for a chilly spring evening. Packed with fresh vegetables and tender beef, this recipe is sure to satisfy hungry appetites and leave you feeling full and content. The flaky pastry crust adds an extra layer of indulgence, making this dish an extra special treat. Serve the pot pies alongside a simple salad or some crusty bread for a satisfying meal that everyone will enjoy.

Instructions

1.In a bowl, whisk flour and salt; add oil and mix until mixture is crumbly.
2.Gradually stir in water, and mix just until dough forms. Divide dough into four portions, wrap in plastic wrap, and chill for at least 30 minutes.
3.Preheat oven to 400 degrees. Roll out each dough portion to a 6-inch circle. Sprinkle chives over each circle.
4.In an oven-safe Dutch oven, heat oil over medium heat. Add beef; cook and stir for 5-7 minutes or until no longer pink.
5.Stir in tomato paste and 2 cups beef broth, potatoes, carrots, onions, mushrooms, salt, and pepper. Bring to a boil.
6.Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. In a small bowl, mix cornstarch and remaining 1/2 cup broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
7.Stir in peas and parsley. Spoon filling into four 16-ounce oven-safe bowls or ramekins. Top each with a pastry round; trim and flute edges. Cut slits in pastry. Brush with egg white.
8.Bake for 20-25 minutes or until crust is golden brown. Let stand for 5 minutes before serving.

PROS

The beef pot pies will fill you up and leave you feeling satisfied.
The recipe includes a medley of healthy spring vegetables, making the dish nutritious and wholesome.

CONS

The beef pot pies are relatively high in calories and fat, making them a less-than-ideal option for those on a restricted diet.
The recipe requires quite a bit of prep work and time in the kitchen.

HEALTH & BENEFITS

This beef pot pie recipe is a great source of protein, iron, and several important vitamins and minerals. The spring vegetables add fiber and beneficial nutrients like vitamin C, potassium, and antioxidants. However, the dish is high in calories and fat, so it should be enjoyed in moderation as part of a well-balanced diet.

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