Double Crust Beef Pot Pie Recipe at Ebony Windsor blog

Double Crust Beef Pot Pie Recipe. Leaving the liquid in the pan. Place one pie crust in a deep pie plate. Season the cubed beef with salt and pepper and add it to the pan along with the onion. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ tablespoons of oil in a dutch oven over medium. Add peas, carrot, boiled potatoes, and marinated steak bites, mix well. When carrots and potatoes are done, transfer to the large mixing bowl with the beef; Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg. Once the vegetables are prepared, layer everything in the slow cooker. Prick with a fork and set aside. Heat the butter in a large skillet over medium high heat. Transfer the stew to a deep casserole dish. Preheat the oven to 180°c/350°f. Saute until the beef is evenly browned.

Beef Pot Pies with Irish Cheddar Crust STL Cooks
from stlcooks.com

Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg. Once the vegetables are prepared, layer everything in the slow cooker. You'll want to make 3 total layers, adding 1/3 each of the stew meat. Prick with a fork and set aside. When carrots and potatoes are done, transfer to the large mixing bowl with the beef; Heat 1 ½ tablespoons of oil in a dutch oven over medium. Then mince up the garlic. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Simmer until thickened, stirring often (about 5 minutes). How to make the beef pie filling.

Beef Pot Pies with Irish Cheddar Crust STL Cooks

Double Crust Beef Pot Pie Recipe You'll want to make 3 total layers, adding 1/3 each of the stew meat. You'll want to make 3 total layers, adding 1/3 each of the stew meat. Transfer the stew to a deep casserole dish. Pat beef cubes dry with a paper towel and season with salt and pepper. If there's a lot of sauce, feel free to only use half of it. Top the pie with a sheet of puff pastry. Once the vegetables are prepared, layer everything in the slow cooker. When carrots and potatoes are done, transfer to the large mixing bowl with the beef; Saute until the beef is evenly browned. Then mince up the garlic. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Preheat the oven to 180°c/350°f. Heat the butter in a large skillet over medium high heat. Add peas, carrot, boiled potatoes, and marinated steak bites, mix well. Simmer until thickened, stirring often (about 5 minutes).

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