I don’t know what possessed me, but last night I was in a cooking mood. Maybe it was the cool, crisp air of autumn or the eminent presence of winter. Whatever inspired my spontaneous cooking spree, the end result was tasty. I made a beef pot pie.
There was leftover beef lunch meat in the fridge (from Costco), a lone potato and carrot and half of an onion. That’s all I needed to get started. I shredded an almost expired zucchini and threw it in for good measure.
The only other critical ingredients was broth (I used vegetable broth), red wine and seasonings. There is certainly no shortage of red wine in our house and what I didn’t have in broth, I made up the difference in wine.
- 10 ounces of thinly slice beef, cubed
- 2 T vegetable or olive oil
- 1 potato, cubed
- 1 carrot, finely chopped
- 1 small medium zucchini, shredded
- 1 small onion, minced
- 2 stalks celery, finely chopped
- 2 cups red wine
- 1 cup vegetable broth, low sodium
- 1 T dried parsley
- 1 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2-3 T cornstarch
Add the remaining ingredients and simmer covered over low heat for 20 minutes.
As the filling is simmering on the stove, prepare the pie crust as follows:
- 2 cups white flour
- 5 tablespoons butter
- 1/4 teaspoon baking soda
- Pinch of salt
- 3/4 to 1 cup ice water
In a large mixing bowl cut the butter into the flour. Add the salt and baking soda. Gradually incorporate the ice water and form dough into a ball. Sprinkle with flour as needed to keep the dough from sticking to your hands.
Roll out the dough onto a clean surface generously dusted with flour. Reserve enough dough to cover the top of the pie pan.
Remove the pie crust from the oven and fill with the beef filling. Roll out the remaining dough and cover the top. Using a knife, place slits in the top of the dough.
Remove from oven and let cool. I suggest covering the pie with Saran or aluminum wrap and allow to set in fridge overnight before cutting.
Cut pie into eight slices and serve with beef gravy.