When it comes to the ultimate cold weather dish, it’s hard to argue against the familiar comfort of a warm pot pie. This version goes heavy with the vegetables, balancing the sweetness of the autumn harvest with the rich savoriness of beef.
Pair with a bottle of juicy Old Soul Zinfandel for a cozy night in.
Fall Vegetable Beef Pot Pie
Serves 6
Prep time 35 mins
Cook time 1 hour
Ingredients
1 box puff pastry, thawed
2 medium sweet potatoes
1 small butternut squash
1 large turnip
4 cloves of garlic, minced
¼ cup olive oil
1 medium onion, diced
3 stalks celery, diced
1 pound of sirloin, cut into small cubes
2 cups beef stock
3 Tbs cornstarch
⅓ c water
1 tsp fresh thyme, or ½ tsp dried
1 egg
1 tbsp water
Salt and pepper
Directions
Preheat oven to 450 degrees
Line a sheet tray with parchment paper or aluminum foil. Peel sweet potatoes, butternut squash, and turnip, then dice into 1” cubes. Toss with half the olive oil and half the garlic; season with salt and pepper. Roast for 20-25 minutes until barely tender. When done, reduce heat to 400.
Add remaining oil to Dutch oven over medium-high heat. Pat the beef dry, season with salt and pepper, then brown in batches until all sides are dark brown and easily lift from the pan without sticking. Move to a bowl and set aside.
Reduce heat to medium. Add onion and celery to pot and saute, making sure to scrape the brown fond off the bottom of pot. When vegetables have softened, add the remaining garlic and continue to cook until fragrant. Slowly pour in the beef stock, add brown beef and it’s juices back to the pot, increase heat to high, then drop heat to a simmer for ten minutes.
Combine cornstarch with a few tablespoons of water to make a smooth slurry, then stir into the pot until thickened. Turn off heat and stir in the roasted vegetables. Divide the mixture between individual oven-safe crocks, or a large casserole dish.
Roll out the puff pastry to ½” thickness. Cut as needed to be able to cover the dishes, pressing on the rims to seal. Use a sharp knife to cut a small hole in the middle of each pot pie to allow steam to escape.
Whisk the egg with 2 tablespoons of water, then use a pastry brush to paint the egg wash all over the puff pastry. Bake for 20-25 minutes until the dough has puffed and is golden brown. Serve immediately.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.
