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Chef David Bishop teaches how to prepare delicious beef pot pie.
Tags:beef pot pie recipe,beef pot pie,beef recipe,cooking tips,from the chef to you,pot pie recipe
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Beef Pot Pie Recipe
Hi, this is Chef David Bishop from the Chef to You. Today, I would like to show you how to make Beef Pot Pie.
Let’s go and take a look in our ingredients and get started. We have a pie crust right here, I’m using the Pennsylvania Dutch, sweet peas frozen, diced potatoes, carrots, celery and onions. All about a half inch diced. Some butter for sautéing, salt, garlic, black pepper, flour for thickening later on and I got two containers of water, oil for sautéing also. Also, right here, I’ve got some beef. I’ve got beef for stir-fry, not beef for stewing. The reason I did this is by using this meat. The meat is sort of tender because it’s a tender cut. If I were to choose to use beef stew meat and then it would take about an hour and a half. We should be able to finish this whole project in a half an hour.
For this meat up, you want it about an inch and half strips. Take your sharp knife, draw the line up and actually row to fours, so it will make it easy and that one out of the way. We’re going to leave it right here on the cutting board because this is going in the frying pan in just a minute here. Let’s go and put our meat in the pan. Put in about two tablespoons of olive oil, slide our meat in there, one half teaspoon of black pepper, one teaspoon of garlic and a half teaspoon of salt. This will do about five minutes, brown it really well and you want to brown it —it gets really well on this to get to the flavor.
The meat is sautéing, let’s go ahead and sauté our vegetables. We’re going with two tablespoons of butter, two medium potatoes, one stalk of celery cut, one medium carrot peeled and diced, one medium onion, very much salt and pepper. Let’s put a bit of black pepper in here, put a little bit of salt to taste, we’re going to stir this up. We want it sweaty. We do not want it sautéed, but we only want it sweaty. That’s going to bring the natural flavors in these potatoes and the carrots, and the celery, the onion is out. I’m going to put some water in here in just a couple of minutes and I’m actually going to make the pot liquor which is a good broth to go in that Pot Pie.
And back here, I've I’ll still got my sautéed meat going. I'm going to trade places. To my sautéed meat which is nice and brown. Get it nice browning on the bottom of the pan. I’m going to take out the screen here and put about one cup of water into my meat. Stir this around really good I want to hear all the cracklings, you know, all that brown on the bottom of the pot. I want to loosen all that up, that’s all part of the flavor, on with the lid. We got things out of reach tonight going on with the lid, reduce the heat it’s going to the back, let this simmer for about 20 minutes.
I have my peas now that where they were already cooked along with the vegetables, so they don’t feel it too raw when you eat it later on being a frozen vegetable. I’ve got one and a half cup of water here, we’re going to pour it just to cover these potatoes and carrots. We don’t want any extra water. As you can see, it’s just enough to cover. We’re going to put the lid on. Let this come to a boil and reduce the heat and wait for the potatoes to get tender.
We are about 10 minutes before the potatoes and the meat are done. We’re going to roll out our pie first and get ready. We’ll take a little bit of flour, put it in the middle right here. I’ve got a three pound bowl of Pennsylvania Dutch Pie Crust. On one of my previous videos, you can go ahead and watch in how we make this. I’m going to roll a little bit this way to start out with and we’re going to roll it lengthwise. You want this fairly thin, about an eight of an inch and a little bit more flour on top, a little more on my rolling pin. I believe that’s going to be thin enough, let’s take a look here by an eight of an inch all around here.
Alright, now what I’m going to do is I’m going to take a pizza cutter. I want to cut these into strips about an inch to an inch and a half wide. So we’re not going to worry about these odd pieces. What I’m going to do is I’m going to take this, lay them right in the bottom of the pan, take and get some over here and get some of the odd pieces over here. Just big chunk at the top, I’m going to take all of this right here. Saying Chef, what are you doing? I like a crispy crust in my pot pies. So I’m taking some of these scraps. I’m going to place these in the oven for about 10 minutes, so they get nice and crispy. When I put my filling on top later, they’ll be crispy at the bottom and crispy crust on top makes it outstanding. Of course, this pie crust, what I’ve got here is some milk about eighth of a cup. I’ve already started brushing it. This is what you call a dorer, it’s a mixture of milk and eggs, and just milk. You brush it on a pie crust, so it gives it a golden crust when you bake it in the oven.
Our beef is done, we just checked our potatoes and they’re tender. What I’m going to do now is I’m going to take my potato liquid and pour it into the steak meat. I have here three quarter cup of cold water and quarter cup of flour, stir it really well. We’re going to pour into this steak and liquid mixture. Let it cook until it thickens maybe a minute or two. This is what’s going to give our body to our pot pie. Look how smooth that is. It’s been about a minute and a half we got nice gravy right here. Let’s go and pull the lid off of our potatoes, we’re going to pour that mixture right in there. Potatoes and carrots are all in there, that’s when you take it off the stove we do not want to cook this anymore.
The crust that we baked has just come out of the oven the pan is good and hot, you’re going to hear it. We’re going to pour all these filling into this hot pan. Spread it out really good. Let’s take a look at this before we put our crust on it. Look at this good color here we got our potatoes and carrots. You still see the bright green peas on here, the meat diced in nice size. You could actually make this a beef stew dish without even putting our crust down here. Notice it has got nice thick gravy, it’s even bubbling a little bit around the corners with this pan which is hot.
Let’s start at this edge. We’re to go corner to corner. We’re going to criss first then we’re going to cross later. Come across, a little by the half inch, three quarter inch. What I do is I try to push my corners down. I’m going to take the long one, break it right here. See if I’m long enough for that side, perfect. Take another long one, corner to corner. And then finish it up over here. Let’s take a look at this beautiful picture we got right here. We’ve got it crisscrossed, we’ve got it trimmed out and the last thing we want to do is to take a paper towel and we work around the edge in case of any flour sort of to burn on the pan. We’re going to put this in the oven for 20 minutes. We want it to a nice golden brown on the top. And I’ll see you in 20.
Okay, here’s our finish product. Let’s take a look at it. Nice, golden crust, nice hot pot pie underneath it. We’re going to let this stand for about 10 minutes. Okay, I just pulled a little bit at the back. Let’s look at it, nice gravy in here, nice color, still beautiful product. Let’s let this stand about 10 minutes and we’re going to plate it up.
Let’s go and plate this up. Let’s give myself a nice big portion of it, while the steam is still on it. Nice crispy crust, nice chunks of meat, nice firm vegetables. It’s a two order dish, about a half an hour preparation. 20 minutes in the oven and 10 minutes to cool, be ready to go to the table, a delicious dish. You won’t find a frozen pot pie like this one. This is Chef David Bishop cooking and teaching. Until the next time, may God bless.