This hearty pot pie has got it all; the protein, the veggies, the crust, so you don’t necessarily need any sides for this.

If you’d like to, you could serve this with a light salad, for example green lettuce or cucumber salad. If you’re short on time, you could definitely use store-bought pie crust. Feel free to also use leftover steak or roast to make this pot pie. It’s going to save you a step and it’ll turn out amazing, anyway!

Ingredients

Crust:

2 1/2 cups Gold Medal all-purpose flour

1 teaspoon salt

1 cup Land O’ Lakes unsalted butter, cold and cut into cubes

1/4-1/2 cup ice cold water, as needed

Filling:

1 pound sirloin steak, cubed

salt and seasonings to taste

ground black pepper to taste

1 (14 ounce) can beef broth

3 large carrots, diced

3 potatoes, cubed

1 cup frozen green peas, thawed (optional)

3 tablespoons Argo cornstarch

1/3 cup water

Instructions:

Crust:

Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.

Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.

Remove from freezer and add 1/4 cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between 1/3 and 1/2 cup but it varies each time.

Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.

Filling:

In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F.

When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

To assemble and bake the pie:

When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 9-inch pie dish. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.

Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash.

Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

USE RED NEXT PAGE LINK BELOW.

 NEXT PAGE >>

Quick tip: If you don’t like green peas, omit them and add more carrots instead.