Beef Stew Pot Pie

Even though the spring has finally sprung here in Joburg, I was kind of getting quite bored with the normal healthy salad and grilled chicken routine me and hubby found us in.  Since our pledge to eat wholesome and healthy food, I have been craving a delicious, comforting and warm Beef Stew.

This recipe of Beef Stew Pot Pie was created out of pure luck, funny story actually.

As I prepared a beautiful wholesome pot of Beef Stew, I realized that I ran out of Basmati Rice.  How disappointing!! I had to make a serious plan and thought to make pastry dough and create a Pot Pie instead.  From there the Beef Stew got transformed into a hearty pie!

Beef Stew Pot Pie

With delicious tender pieces of beef, perfectly cooked with carrots, celery and onion; a hint of chili and gorgeous fresh herbs – topped with a flaky pastry crust and smothered in rich gravy – this meal WON’T disappoint!

Beef Stew Pot Pie

 

 
 
 
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Beef Stew Pot Pie
With delicious tender pieces of beef, perfectly cooked with carrots, celery and onion; a hint of chili and gorgeous fresh herbs – topped with a flaky pastry crust and smothered in rich gravy.
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Rating: 0
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Course Main Dish
Prep Time 30 min
Cook Time 2 hours
Servings
people
Ingredients
For the Filling
For the Pastry
Course Main Dish
Prep Time 30 min
Cook Time 2 hours
Servings
people
Ingredients
For the Filling
For the Pastry
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Pastry
  1. Preheat your oven to 180 degrees Celsius.
  2. In a large mixing bowl, add the flour and salt.
  3. Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
  4. Add the cream – which should also be chilled – and mix thoroughly with your hands. Roll the dough in a ball, cover with cling wrap and refrigerate for 30 minutes.
For the Filling
  1. In a medium saucepan, heat the olive oil and sauté the garlic, chili, onions and spices – remove these ingredients from the pan and brown the beef cubes in left over oil.
  2. Cover the meat with stock water and add the sautéed ingredients with the meat. Season with salt and pepper.
  3. Cook covered on low heat for 1 ½ hours, until the meat is super tender. Keep checking that your stew has enough liquid covering the meat.
  4. Add the carrots, celery and herbs and cook for another 20 minutes until the carrots are soft.
  5. Add the brown onion soup powder, and mix thoroughly until the sauce thickens.
  6. In an oven proof dish, with a slotted spoon, add the beef and a few pieces of carrots in the dish, leaving the gravy and a few of the vegetables and herbs behind.
  7. Roll your chilled dough on a floured surface about 3mm thick and cover the top of the dish by rolling the dough over the dish.
  8. Use a smooth knife to cut the edges of the dough, and use leftover dough to make a frame for the dish.
  9. Brush with a whisked egg, make a cross incision in the dough, and bake in the oven for 20 minutes or until the dough is golden brown.
  10. Sieve the leftover gravy through a fine sieve and discard the remains. You will be left with delicious, rich gravy that you can serve with this hearty pie.
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