Aug 25, 2013

Beef and Potato Pie

Pie. I know, there is an overwhelming amount of pie in my life. I won't apologize for it. Instead I will bring to your attention how easy it is to make pie crust and fill it with delicious things. Easy peasy guys. And you can fill it with anything! I love doing skillet pies like this in my cast iron skillet. So easy, and cleaning up is easy too!

1-2 lbs meat ( I used a chopped up chuck roast)
1 c beef broth
1 Tbsp corn starch
1-2 medium russet potatoes, sliced
1 onion, chopped
3 garlic cloves, finely diced
1/2 tsp thyme
8 oz baby bella mushrooms, sliced
salt and pepper

Season your meat. Add meat to a hot pan and brown. As meat browns add your garlic. Make a slurry of beef broth and cornstarch. Add to the browned beef mixture. Once meat is cooked, remove from pan. Reserve the gravy. Add onion, thyme, mushrooms, and a pinch of salt and pepper. Saute until onions are softened and slightly carmelized. While your onions are cooking take your potato slices and layer in the bottom of a cast iron skillet. Make sure there are no holes, this is essentially the bottom crust of your pie. Once onions are done begin assembling your pie. A layer of meat, onions, gravy, and another tight layer of potatoes, and so on. Three layers should fill your skillet. Cover with your prepared pie crust. Brush your crust with a beaten egg and sprinkle with salt and pepper. Bake at 375 degrees for about an hour until the pie crust is browned, your meat has finished cooking, and the potatoes are done. Slice up and enjoy.

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Beef and garlic
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Mushrooms and onion
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Bottom layer of potatoes.
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