A pie can either be sweet or savory. A savory pie is one that has meat or vegetables, or a mixture of both, for its filling. A baked savory pie can have a top crust only or the filling can be encased in top and bottom crusts. The latter is called a pot pie although, in usage, even savory pies with no bottom crust are also referred to as pot pies. This beef and mushroom pot pie has both top and bottom crusts.
You can use just about any stew as a filling. There are, however, two things to remember when making a pot pie. First, the filling shouldn’t be too saucy so that the bottom crust does not get soaked and turn soggy. Second, the filling must be cooled — otherwise, the steam from the hot filling will make the crust bubble and result in an uneven top crust.
If you’re serving pot pie for dinner, I suggest that you cook the stew right after lunch so that it’ll have enough time to cool before you start making your pie.
When the filling is cool, start assembling the pot pie.
Make enough crust for a double-crust pie. Divide it into two portions. Use one portion to line the bottom and sides of the pie pan.
Fill the crust-lined pan with the stew.
Cover with the remaining pie crust. Trim the edges and crimp.
Pierce the top crust to create steam vents.
Brush the crust with beaten egg.
Then, bake the pie.
The sauce in the stew will thin out during baking then start to thicken again as the pie cools. It’s a good idea to let the beef pot pie rest before cutting.
- 300 grams beef strips minced
- 1/2 cup chopped onions
- 1 tablespoon finely minced garlic
- 1/4 ccup chopped sun-dried tomatoes in olive oil
- 2 potatoes peeled and cubed
- 200 grams button mushrooms (or whatever mushrooms you prefer), roughly chopped
- leaves from two sprigs of oregano
- 1 to 2 cups bone broth preferably homemde
- salt and pepper to taste
- 4 tablespoon olive oil
- recipe pie crust
- 1 egg beaten
Make the stew. Heat the olive oil. Add the beef and cook until lightly browned. Add the onions and garlic. Continue cooking until the onions start to soften. Add the sun-dried tomatoes and oregano. Pour in a cup of broth. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer until the beef is tender. Depending on the cut of beef you’re using, this can take anywhere from 30 to 45 minutes. If the mixture becomes too dry before the beef is tender, add more broth, a quarter cup at a time.
When the beef is tender, add the potatoes and mushrooms. Cook for another 10 minutes until the potatoes are done. If the stew still has a lot of liquid, turn up the heat and cook, uncovered, until almost dry. Cool the stew.
Preheat the oven to 375F.
Make the pie crust. Divide into two portions with one slightly larger than the other.
Line an eight-inch pie dish with the larger of the two pie crust dough.
Fill the crust-lined pie dish with the cooled stew.
Take the second pie crust dough and cover the filling. Press the top and bottom crusts where they meet along the rim of the pie dish. Fold and crimp if your like. The pie dish I used has a half inch rim and crimping was not necessary so I just cut the excess dough with a knife. The excess pie crust dough can be made into delicious biscuits.
With a fork or a thin knife, poke the top crust in several places to create vents to allow steam to escape. The vents will prevent the formation if air pockets between the filling and the top crust that can make the crust bubble in spots.
Brush the top crust with the beaten egg.
Bake the pie for 35 to 45 minutes or until the top is lightly browned.
Let the beef pot pie rest for about 15 minutes before cutting into wedges and serving.