Beef and Butternut Squash Potpie

🧂 Ingredients

• 1 1/2 lbs. top sirloin steak

  cubed
• 1 large onion

  chopped
• 1 leek

  green top removed, thoroughly washed and sliced
• 4 cloves garlic

  minced
• 8 oz. mushrooms

  sliced
• 2 ribs celery

  diced
• 1 butternut squash

  peeled and cut in cubes
• 1 large Gala Apple

  cored and diced
• 1 red bell pepper

  chopped
• 1 yellow bell pepper

  chopped
• 1 medium zucchini

  sliced
• 1 cup matchsticks carrots
• 32 oz. beef broth
• 1 1/4 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1 tsp. dried marjoram
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. cloves
• 1 tbsp. dried parsley
• 1/2 cup all-purpose flour

  (I use UNBLEACHED all-purpose flour)
• 3 tbsp. avocado oil
• 6 cups UNBLEACHED all-purpose flour

  plus more for rolling out the pie crust
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. baking powder

  aluminum free
• 1 1/2 - 2 cups coconut oil
• 1 1/2 cups Ice water

  or, as needed

Instructions

• 1 Cut steak into cubes.
• 2 Melt avocado oil in a very large skillet.
• 3 Add beef.
• 4 Cook a few minutes turning over each side so no pink remains.
• 5 Cover with lid and continue cooking, stirring occasionally, about 15 minutes
  until beef is tender.
• 6 Add onions, leeks and garlic.
• 7 Stir to combine and continue cooking with lid on another 5 minutes.
• 8 Add mushrooms and sauté 5 more minutes.
• 9 Add butternut squash, apple, celery, bell peppers, zucchini, carrots, beef broth
  and seasonings.
• 10 Cover with lid and cook until butternut squash and carrots are fork tender,
  about 15-20 minutes.
• 11 Dissolve flour in enough water to make a thin paste.
• 12 Stir to combine.
• 13 Cook a few minutes until mixture thickens.
• 14 Turn off heat.
• 15 Set aside.
• 16 Prepare pastry.
• 17 Fit bottom crust into three different 10-inch deep dish pie crusts or about 12
  large ramekins.
• 18 Prepare top crusts.
• 19 Divide beef filling between each pie.
• 20 Top with top crust.
• 21 Make about 6 slits in the pie for filling to bubble to the surface.
• 22 Put each potpie in oven immediately after adding top crust and fluting.
• 23 Bake at 350° about 45 minutes.
• 24 Reduce heat to 300° and bake an additional 15-20 minutes, or until filling
  bubbles up thickly through slits or lattice crust and tests done.
• 25 If necessary, tent pies with foil to avoid over-browning.
• 26 Yield: Each pie serves 6.
• 27 Mix flour with salt and baking powder.
• 28 Cut in coconut oil with a pastry blender.
• 29 Use as much as needed to get the flour to look like coarse meal.
• 30 Add ice water – enough that you can stir the dough and it mostly adheres
  together.
• 31 Form dough into six grapefruit sized balls.
• 32 Place waxed paper on counter.
• 33 Sprinkle very generously with flour.
• 34 Place one of the dough balls in center.
• 35 Cover with more flour and additional waxed paper.
• 36 Roll out from the center to the edges, about 1/8” thick forming a circle that
  will completely cover the bottom and sides of pie plate.
• 37 Fit dough into pie plate.
• 38 Repeat, fitting dough into additional pie plates.
• 39 Roll out remaining dough and have available for top crust.
• 40 Divide beef pot pie filling between each pie shell.
• 41 Cover with top crust.
• 42 Flute the edges.
• 43 Cut slits in the top to allow steam to escape.
• 44 Bake as directed above.

Nutrition Info