Tuesday, March 16, 2010

Love at first bite...Part 2

I'm known for my Chicken Pot Pie...it's one of my most popular original recipes. It was the first thing I cooked for my husband when we were dating, and he tells me now that it definitely helped seal the deal. So I thought if the chicken pie could melt his heart...what power may lay in a beef variety??

When I got this month's Cuisine at Home, including a Beef Pot Pie idea, I knew I had to try. I used their crust recipe because I loved the chives mixed in, but I decided to come up with my own filling.

The result...

A triple helping, multiple praises, an offer to do the dishes, and a free back rub! I'd call that a success!

Even better...only 450 calories per serving!

(Crust by Cuisine at Home, Filling by Me)

For the crust:
3 C. flour
1 t. salt
½ C. canola oil
6-8 T. ice water
¼ C. minced fresh chives

For the filling:
2 t. canola oil
1 lb. beef steak, cut into ½ inch pieces
½ C. onion; diced (about ½ of medium size onion)
½ C. celery; diced (about 1 stalk)
1 small can tomato sauce
1 T. tomato paste
3 C. beef broth
2 T. Worcestershire sauce
1 T. hot sauce
1 C. cubed potatoes
1 C. diced carrots
1 C. mushrooms; sliced
1 t. salt
½ t. pepper
¼ C. corn starch
½ C. cold water
1 C. fresh or frozen peas

1. In a mixing bowl combine the flour salt and chives, mix well. Add the oil. Then add the water a couple tablespoons at a time until the dough forms. Gather dough into a ball. Allow to chill in the refrigerator while you prepare the filling.
2. In a large stock pot heat the oil over high heat. Add the beef stirring to sear on all sides. Season with salt & pepper as its cooking. Cook about 4-6 minutes.
3. When the beef is browned add the onion and celery. Allow the veggies to become translucent about 2-3 minutes then add the tomato sauce and paste. Cook for about 1-2 minutes.
4. Add beef broth, Worcestershire sauce, and hot sauce. Bring to a boil.
5. Add the potatoes, carrots, mushrooms, salt and pepper. Return to a boil then cover and turn down to simmer. Allow to cook for about 10 minutes, until the potatoes and carrots are fork tender.
6. In a small bowl combine the corn starch and water. Mix to form a slurry (thickening agent).
7. Add to the stew and stir until the stew thickens; about 1-2 minutes.
8. Remove from the heat and add the peas. Set aside.
9. Take about 2/3rds of the dough and roll it out into a large circle. Place into the bottom of a large casserole dish.
10. Pour the soup into the dish.
11. Roll out the rest of the dough into a large circle and place on top of the dish. Tuck the dough into the dish under the bottom layer.
12. Bake at 375 degrees for 45-60 minutes or until the crust is golden brown.
13. Serves 4-6.
14. About 450 calories per serving; at 4 servings.

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1 comment:

Frieda Loves Bread said...

What a nice change from the standard chicken pot pie...love the new blog look!

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