Old-Fashioned Beef Pot Pie
Ingredients
- 2 lbs. stewing beef cubed
- 6 potatoes chopped or thinly sliced
- 2 onions chopped or thinly sliced
- ¼ cup fresh parsley chopped fine (or use ⅛ cup dried)
- pot pie dough squares see below
- salt and pepper to taste
Instructions
- In a large pot, add beef cubes and enough water to cover.
- Season with a bit of salt and pepper and boil beef until tender; add more water if necessary—don’t boil dry.
- When meat is tender, remove from broth and set aside for now.
- Peel and cut potatoes and onions; set aside for now.
- For the pot pie dough: Add a pinch of salt to 2 cups flour.
- Add 1 beaten egg and enough flour to make a stiff dough.
- Roll out dough as thin as possible on a floured surface and then cut into 2-inch squares.
- Now assemble the pot pie: Into the hot broth, make layers of potatoes, onions, parsley and pot pie squares.
- Repeat layers, ending with pot pie squares on top.
- Cover the pot and simmer for 20 minutes; don’t lift cover!
- After the pot-pie is cooked, return the meat to the pot and cook on low just until the meat is heated through.
Notes & Wine Advice
Many of us think meat pie when we hear the words “pot pie.” This version of pot pie doesn’t use a crust and is more like a meat and noodle squares dish. It is—to my way of thinking, at least—more traditional.