Beef and Vegetable Potpie

🧂 Ingredients

• 1 cup carrots

  peeled and sliced
• 1 cup corn

  frozen
• 1 cup green beans

  frozen
• 1 cup peas

  frozen
• 2 large Yukon gold potatoes

  peeled and chunked (I used baby Dutch yellow potatoes)
• 1 cup celery

  diced
• 1 leek

  green top removed, washed thoroughly and sliced
• 1 cup sweet onion

  chopped
• 1 cup water
• 1/2 cup flour

  (I used unbleached flour)
• 1 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tbsp. dried parsley
• 32 oz. beef broth
• 2 lbs. stew beef

  (I actually used three pounds because I was trying to use it up)
• 1 tbsp. Montreal Steak seasoning
• 3 tbsp. avocado oil

  divided use
• 6 pie crusts

  for two 9 or 10-inch deep dish pies

Instructions

• 1 Prepare enough crust for top and bottom of three regular pie plates.
• 2 Set aside.
• 3 Season stew beef with Montreal steak seasoning.
• 4 Dredge meat in ½ cup flour.
• 5 Heat a Dutch oven with 2 tbsp. avocado oil.
• 6 Add beef and brown until no longer pink.
• 7 Add beef broth, reduce heat to low, cover with lid, cook beef approximately
  one-half hour or until beef is tender.
• 8 While beef is cooking, chop vegetables.
• 9 In an extra-large skillet, pour remaining tablespoon of avocado oil.
• 10 Add potatoes, carrots, onions, leek and celery to skillet and sauté until
  veggies are tender (cover with lid during cooking time), about 15 minutes.
• 11 Season with salt, pepper, thyme and parsley.
• 12 Add the sautéed vegetables to the beef broth in Dutch and cook over low heat.
• 13 Add corn, peas and green beans and cook about five minutes until veggies are
  tender.
• 14 Turn off heat.
• 15 Prepare pie crust for top and bottom layers of three 9 or 10-inch pie plates.
• 16 Place bottom pie crust into three deep dish 9-inch pie plates.
• 17 Spoon beef filling into one of the crusts.
• 18 Gently lay the top crust on top of the filling and press down around the edges
  to seal.
• 19 Roll the edges under and press them a bit harder to ensure the crust is sealed.
• 20 Flute edges.
• 21 Cut a few slits in the top of the pie crust to allow steam to escape while
  cooking.
• 22 Put pie in preheated 300 degree oven.
• 23 Repeat process with remaining pot pie filling and top crust layer.
• 24 Bake at 300° about an hour, or until crust is baked.
• 25 For large oval or 9×13” baking dishes, bake about 1 hour 20-30 minutes, or until
  done.
• 26 If pie crust starts to brown, tent with foil to prevent burning or scorching.
• 27 Let stand for 15 minutes before cutting potpie.
• 28 Yield: three 9-inch potpies.

Nutrition Info