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Homemade Beef Pot Pie

My husband loves rice. He actually prefers it over potatoes; so when he wanted rice instead of potatoes in this dish…I gave it a try…turned out great! If the recipe looks familiar; it is because I just altered my Homemade Chicken Pot Pie recipe.

Homemade Beef Pot Pie
Filling
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 ¾ beef broth
1-2 Tbsp. Au Jus base
1/2 cup milk
2 ½ cups tender beef cut into bite sized peices
2 cups frozen mixed vegetables, thawed
1 bag Boil N Bag brown rice, prepared
PREHEAT OVEN TO 400 DEGREES
1. In a large sauté pan, heat 2 Tbsp. butter or 1 Tbsp. clarified butter, add beef and cook over medium heat. Remove from heat and keep warm.
2. Begin boiling water for rice and then make your rice.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth, milk, and Au Jus base; cooking and stirring until bubbly and thickened. Remove from heat.
Stir beef and mixed vegetables into sauce. Gently fold in rice. Pour into ungreased 9″ pie plate.
4. Top with crust mixture and bake uncovered for about 30 minutes or until the crust is golden brown.
Let set for 10 minutes before serving.
Crust
1 cup Bisquick
½ cup milk
1 egg
In small bowl, stir all ingredients together until blended.

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Turkey and Mashed Potato Pot Pies

Turkey and Mashed Potato Pot Pies                Serves: 8

(Martha Stewart)

Ingredients

6 slices bacon, cut crosswise into 1-inch pieces

3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)

10 ounces button mushrooms, sliced (4 cups)

1 tablespoon chopped fresh thyme leaves

Coarse salt and ground pepper

3 tablespoons all-purpose flour

1 ¾ cups low-sodium chicken broth

3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)

1 cup frozen peas

4 cups leftover mashed potatoes

Directions

1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

2. Transfer turkey mixture to eight broiler-proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.

3. Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

(Photo: Martha Stewart)