BEEF & MUSHROOM POT PIE

Beef & Mushroom Pot Pie image

Provided by Christina Haley

Time 1h40m

Number Of Ingredients 24

FILLING
4 Tbsp butter
1 Tbsp olive oil
1/2 medium onion, diced
1 stalk(s) celery, diced
2 large carrots, diced
1 medium potato, diced
1 clove garlic, minced
1 Tbsp minced parsley
1 tsp black pepper
1 Tbsp kosher salt
1/4 tsp celery salt
2 dash(es) cayenne pepper
8 oz beef (sirloin, ribeye, ny strip etc)
1/2 c water
3 Tbsp flour
1 c sliced mushrooms
1 can(s) beef broth
CRUST
3 c flour
3 stick cold butter
1 egg
1 Tbsp white vinegar
5 Tbsp cold water

Steps:

1. Saute onions, celery, carrots and potatoes in butter and olive oil. Add half of the seasonings and cook until it just starts to brown. Set aside in bowl
2. Toss small cubed meat and mushrooms with remaining seasonings. Cook in the same pan you used for the onion mixture until the liquid has completely reduced and it starts to brown. add 2 Tablespoons of butter stir until melted, add 1/2 cups of water, cover and simmer for 20 minutes.
3. sprinkle in 3 tablespoons of flour, stir and cook for about 2 minutes, pour in beef broth and bring to boil. Add the onion, celery and potatoes. Take off heat and let cool down
4. CRUST: cut cold butter into flour until it looks like little pebbles. using dough hook on mixer, add vinegar, water and eggs until the dough forms.
5. roll out dough to line your pans of choice. (individual ramekins, deep pie, casserole etc) I used a casserole.
6. after bottom crust is in, pour in filling. put the top crust on, cut slits in crust, pinch sides together and bake at 350 for about 40 minutes. Until crust is a deep golden brown.