March 3, 2013
Previous post: Lemon Drop Martini
Next post: Slow Cooker Pulled Pork Mini Tacos
I made this pot pie a few weeks ago, but we ate it all before I had a chance to take any pictures. It was that good. Pot pie is something I love but something I had never made. You can really make a pot pie anything you want it to be.
If you’re not into ground beef use chicken instead. Vegetarian? Skip the meat all together and add more beans. Make it leaner by using ground turkey instead of ground beef. Want chunks of beef instead of grounds of beef? Great! Bacon? Yes! Use whatever veggies you have in your fridge. Choose your favorite meat + veggie and make it into the perfect pot pie
I’ve mentioned before that I love Smitten Kitchen and that I preordered The Smitten Kitchen Cookbook
6 months before it was scheduled to be released. Well, this pot pie is inspired and adapted from Deb’s cookbook. She gives a recipe for pancetta, white bean and swiss chard pot pies (I still want to try this combo). I switched it up to fit things I had in my freezer and fridge. I used her recipe for the pastry lids and adapted the gravy/sauce filling to if this two serving recipe.
This recipe was a perfect dinner for two. We were both satisfied and had no leftovers to put away at the end of the night. I ate about two thirds of mine and Joe had his and my leftovers so it worked out great.
Have fun and experiment with your pot pie fillings!
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 6 ½ tablespoons unsalted butter
- 3 tablespoons sour cream
- ½ tablespoon white wine vinegar
- ¼ cup cold water
- 1 egg, beaten with 1 tablespoon water (egg wash)
- ½ pound ground beef
- ½ yellow onion, chopped
- 1 medium carrot, cut in half lengthwise then sliced (about ½ cup)
- 3 cloves garlic, minced
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken or vegetable broth
- ½ cup black beans, drained and rinsed
Combine flour and salt in a large bowl. Add the butter and work into the flour with your fingertips until it has the texture of raw cous-cous. Whisk the sour cream, vinegar and water in a small bowl and combine with the flour mixture.
Stir with a rubber spatula until dough forms. Once the ingredients start to combine, I found it easiest to use my hands to lightly knead the dough in order to fully incorporate the flour.
Form dough into a flattened ball, wrap in plastic and chill for at least an hour.
Brown the ground beef in a skillet over medium-high heat, then remove. Add 1 tablespoon of olive oil, onion, carrot, and garlic and cook over medium heat until softened, 6-7 minutes. Remove from skillet and put with beef.
Wipe pan (don’t worry if a few chunks remain) and melt butter over medium-low heat. Whisk in flour and cook for about a minute. Add broth a little bit at a time, being sure that broth is fully incorporated after each addition. Bring to a boil, reduce heat and simmer until thick and gravy-like, 5-10 minutes.
Preheat oven to 375 degrees. Return beef and vegetables to the skillet and stir in the black beans.
Split the filling between two oven-proof bowls and place on a baking sheet.
On a floured surface, roll dough until it is about ¼ inch thick. Cut circles out of the dough that will cover your bowls with about an inch hanging over the rim (you’ll have extra pastry). Brush egg wash (1 egg + 1 tablespoon water) around the rims of your bowls to help the lids stick. Place a pastry lid over each bowl and lightly press down on the edges to adhere. Cut vents (decoratively if you’re into that) to allow steam to escape and brush the pastry lids with the egg wash.
Bake for 35-45 minutes, until the pastry is golden and the filling is bubbling.
The dough will keep in the fridge for up to 2 days if wrapped well and the filling can be kept in a covered container in the fridge for up to a day.
Inspired by The Smitten Kitchen Cookbook
More from Ginger Bear Kitchen