New England Style Beef Pot Pie

In the fall, I pull out all of my hearty recipes. This recipe is included. This recipe was passed down to me by family members who live in Maine. This recipe has been a beloved part of their table for years, and I’m thrilled to be able to carry on that tradition. This recipe is a labor of love, but it’s well worth the effort. Slowly simmered beef and vegetables are nestled in a buttery crust and baked to golden perfection.

I remember eating this every time we went to visit our family there. It is so simple but so good. It is something I will always look back on when I make this. The fun times we had: ice skating on the frozen pond on their land, the feet upon feet of snow and twinkly lights, and sitting down at supper time to a delightful and filling meal. A delight in a long list of wonderful memories.

Let’s get started.

INGREDIENTS:

1 1/2 Lb. Beef roast – cubed small
1 12 tsp. Salt
1/2 tsp. Pepper
2 tbsp. Flour
2 tbsp. Neutral oil
1 Onion – diced
2 Carrots – diced
2 Celery stalks – diced
2 Cloves of garlic – minced
2 tbsp. Tomato paste
3 C. Beef broth – more if needed to thin out the gravy
1 tsp. Worcestershire sauce
1 tsp. Dried thyme
1/2 tsp. Dried rosemary
1 Bay leaf
1 C. Peas
2 Tbsp. Butter combined with 2 Tbsp. of flour – mix until smooth.

FOR THE CRUST:

2 1/2 C. Flour
1 Tsp. Salt
2 Sticks of butter – cold and cubed
6 to 8 Tbsp. Ice water
Egg wash for brushing the top of the pie

DIRECTIONS:

1. Season the beef with salt and pepper. Sprinkle over the flour and toss to coat well.
2. In a large, deep-sided skillet or a Dutch oven over medium heat, add the oil and allow it to get hot.
3. Add the beef and spread it out in a single layer. You may have to do this in 2 batches. Sear the beef on all sides until nice and golden. Remove to a plate and set aside.
4. Add the onion, carrots, and celery. Cook while occasionally stirring for 5 minutes or until just tender. Add the garlic and tomato paste. Stir to combine well and cook for 1 minute.
5. Return the beef to the pan and stir to combine. Add the beef broth, Worchestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir.
6. Bring the mixture to a boil and turn the heat down to a slow simmer. Simmer for 1 1/2 to 2 hours or until the beef is tender.
7. Remove the bay leaf.
8. In a small bowl, combine the flour and the butter and mix until smooth. Add the mixture to the beef mixture and stir or whisk together until fully incorporated into the liquid. The mixture will begin to thicken. If it becomes too thick, you can thin it out slightly with a touch more beef broth. You don’t want it to be soupy, but more like a gravy consistency.
9. Add the peas and stir into the mixture. Let this simmer for 5 more minutes to warm the peas through. Taste and adjust the seasoning. Remove from the heat and set to the side while you make the crust.
10. In a large bowl, add flour and salt. Mix well. Add the cold cubed butter and either cut it in with your fingertips or with a pastry cutter. You can also use a fork or 2 butter knives. Whichever method you prefer to use will be just fine. Mix this until the butter is well mixed into the flour and it is crumbly. You will have smaller pieces and larger/medium pieces. Add in the ice water, 1 tbsp at a time, until the mixture forms a soft dough. This should take about 2 or 3 minutes to come together.
11. Preheat your oven to 400*. Lightly grease a pie pan and place on a sheet tray. This will help catch any splatter that may happen.
12. On a lightly floured surface, cut the dough in half, making sure that one half is slightly larger than the other.
13. Roll the larger half out slightly larger than the pie plate. This will help to fill the bottom of the pie plate. It should be about 1/4 inch thick or so. I use a 9-inch pie pan, but you can do an 8-inch deep dish pie pan as well.
14. Add the beef mixture to the pie pan and spread it out evenly. Set to the side for now.
15. Roll the other half of the dough out to the size of the top of the pie pan. Place over the beef mixture. Trim and crimp the edges however you like. Cut two to four slits in the center of the pie so that steam can escape during the baking process.
16. Brush the top with the egg wash, and you can also season the top with salt and pepper. I do this from time to time.
17. Bake in a hot oven for 35 – 40 minutes or until the top is golden and the center beef mixture is bubbly. Remove from the oven and let it sit for about 10 to 15 minutes before serving. This allows the crust on the bottom to hold up better when serving.

NOTES:

• If you want a more flavorful crust, you can add a sprinkle of cheddar cheese on top about 10 minutes or so before it’s done. You can also season the crust with salt and pepper as I stated above.
• If you want just the top crust and no bottom crust, no problem. Just cut the crust recipe in half, roll it out, and then place it on the finished beef mixture before baking.
• You can use pre-cut beef if you want. It is up to you. I always have a beef roast of some cut in the freezer, so I typically just use that.
• Letting this rest after removing it from the oven helps to keep the bottom crust from falling apart when serving. Do you have to wait? No. That is up to you. I just like the crispness it gives to the bottom of the crust when I let it sit for a few minutes.
• You can absolutely make this with ground beef as well, and I have done so from time to time. I just use 2 lbs of ground beef instead of 1 lb.
• You can swap out the butter for crisco or lard if you want. It is about 1 cup. The flavor will be different, and so will the tenderness of the crust. You can decide which you prefer to do.