Beef Pot Pie with Spring Vegetables

By nurseliz

Ingredients

• FOR THE CRUST:
• otal time: 1 hour
• 2 cups all-purpose flour
• 3 ⁄4 tsp. table salt
• 1 ⁄3 cup canola oil
• 6 Tbsp. ice water
• 2 Tbsp. minced fresh chives
• FOR THE FILLING:
• 2 tsp. canola oil
• 1 lb. beef top sirloin steak, trimmed of fat and cut into 1-inch pieces
• 1 Tbsp. tomato paste
• 2 1⁄2 cups low-sodium beef broth, divided
• 6 small new potatoes, quartered
• 1 cup diced carrots
• 1 cup fresh or frozen pearl onions, thawed if frozen
• 1 cup sliced button mushrooms
• 1 tsp. kosher salt
• 1 ⁄2 tsp. black pepper
• 1 ⁄4 cup cornstarch
• 1 ⁄2 cup cold water
• 1 cup fresh peas or halved snow peas (3 oz.)
• 1 ⁄4 cup minced fresh parsley
• 1 egg white, beaten

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°.

Stir together flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until flour is wet. Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into an 1/8-inch thick circle (wide enough to cut out 4 crusts).

Place 4 ovenproof bowls (12–14 oz. capacity) upside down on dough. Cut around bowls with a paring knife to form the crusts. Refrigerate dough circles and scraps while preparing the filling.

Heat 2 tsp. oil in a large pot over medium-high heat for the filling. Sear beef in oil, stirring often, until beef browns all over. Add tomato paste; cook 1 minute. Deglaze pot with 1/2 cup broth, scraping up browned bits. Add remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes. Add pearl onions, mushrooms, salt, and pepper; return to a simmer.

Whisk together cornstarch and cold water; stir into soup until thickened, about 2 minutes. Remove from heat; stir in peas and parsley.
Ladle filling into ovenproof bowls, placing about 11/2 cups in each. Place 1 dough circle over each bowl; crimp edges with a fork. Cut shapes from dough scraps to decorate tops of pot pies. Brush egg white over dough circles. Place pies on a baking sheet.

Bake pies until crusts are golden and filling is bubbly, 20 minutes. Remove pies from oven; crack crusts with a fork, and let pies rest 15–20 minutes before serving to allow filling to cool and thicken.

Ladle filling into ovenproof bowls, placing about 11/2 cups in each. Place 1 dough circle over each bowl; crimp edges with a fork. Cut shapes from dough scraps to decorate tops of pot pies. Brush egg white over dough circles. Place pies on a baking sheet.

1. Invert ovenproof bowl onto dough. Use a knife to cut dough around the bowl edge; repeat for other crusts.

2. Add the cornstarch slurry and stir until the filling is thick like gravy. Divide filling among 4
bowls,

Nutrition Information
Per pot pie: 412 cal; 15g total fat (2g sat); 40mg chol; 787mg sodium; 41g total carbs; 4g fiber; 28g protein