There’s just something about a pot pie that’s ridiculously enticing, am I right? Is it the pie crust, or the ooey-gooey gravy? Whatever it is, I love that it gives you the warm tinglies on the inside when you eat it, particularly on those cold or rainy days when a soup or stew on the menu is warranted. We’re huge fans of chicken pot pie, but we had some fantastic beef brisket left over we needed to use. I had in mind a combination of a beef pot pie with a shepherd’s pie, and I just couldn’t shake it. I had to make it. (I hope you don’t mind my interpretation.)
Preheat oven to 425. Cube your steak and saute in a pan until it’s cooked through.
While steak is cooking, spray the pie plates and lay crusts into them. Poke potatoes with a fork and cook in the microwave until heated through. Let cooked steak cool off before placing into pie crusts. Season steak gently in pie plate.
Cube cooked potatoes and lay into pie plate over steak. You can leave the potatoes cubed, or you can mash the potatoes over top the steak if you’d like more of a mashed potatoey feel (leaning more towards a true shepherd’s pie. Your call.) Season potatoes gently.
Using the same pan with the beef juices, heat up the vegetables while preparing the gravy ingredients in a saucepan. Place heated vegetables over top steak and potatoes in the pie plates. Season vegetables gently in pie plate.
Melt butter into a medium saucepan over medium-high heat. Add flour to saucepan, whisking until thoroughly combined. Add beef broth and milk, whisking and adding seasoning. Continue to simmer gravy until it’s thickened, about five minutes. Lay gravy over top steak, potatoes, and vegetables.
Using a teaspoon, gently stir gravy into the beef, potatoes, and vegetables. Be careful not to touch or poke the pie crusts. Lift ingredients gently to stir.
Top pies with shredded cheddar cheese. Season gently.
(To scallop the edges of the pie crust, see the video below.)
Cut slits into pie crusts evenly, as shown.
Place in middle rack in oven until cooked through, about 20-30 minutes, keeping an eye on the crust color. (You might need to wrap the crust
Remove from oven, let cool 10 minutes, slice each pie into 8 slices, and serve.
To make a decorative scalloped edge on your pie crust, check out my easy tutorial below:
Shepherd's Beef Pot Pie Recipe
Ingredients
- 4 cups cubed beef or steak
- 2 cups frozen mixed vegetables
- 6 baby red potatoes baked and cut into cubes
- 2 cups flour
- 2 tbsp salt-free seasoning
- 1 tsp celery seed
- 2 ½ cups beef broth
- 1 ⅓ cups organic milk
- 1 cup shredded cheddar cheese
To Make the Pie Crusts from Scratch
- ¾ stick Crisco Shortening or ¾ cup of Crisco, chilled
- 4-8 tablespoons cold water
- ⅔ cup butter we use Smart Balance organic
- ⅔ cup flour
Instructions
- Preheat oven to 425.
- Cube your steak and saute in a pan until it’s cooked through.
- While steak is cooking, spray the pie plates and lay crusts into them.
- Poke potatoes with a fork and cook in the microwave until heated through.
- Let cooked steak cool off before placing into pie crusts. Season steak gently in pie plate.
- Cube cooked potatoes and lay into pie plate over steak. You can leave the potatoes cubed, or you can mash the potatoes over top the steak if you’d like more of a mashed potatoey feel (leaning more towards a true shepherd’s pie. Your call.)Season potatoes gently.
- Using the same pan with the beef juices, heat up the vegetables while preparing the gravy ingredients in a saucepan.
- Place heated vegetables over top steak and potatoes in the pie plates. Season vegetables gently in pie plate.
- Melt butter into a medium saucepan over medium-high heat.
- Add flour to saucepan, whisking until thoroughly combined.
- Add beef broth and milk, whisking and adding seasoning.
- Continue to simmer gravy until it’s thickened, about five minutes.
- Lay gravy over top steak, potatoes, and vegetables.
- Using a teaspoon, gently stir gravy into the beef, potatoes, and vegetables. Be careful not to touch or poke the pie crusts.Lift ingredients gently to stir.
- Top pies with shredded cheddar cheese. Season gently.
- Lay two remaining pie crusts over the top, pinching sides closed. (To scallop the edges of the pie crust, see the video below.)
- Cut slits into pie crusts evenly, as shown.
- Place in middle rack in oven until cooked through, about 20-30 minutes, keeping an eye on the crust color. (You might need to wrap the crust with foil.)
- Remove from oven, let cool 10 minutes, slice each pie into 8 slices, and serve.
What about you? Are you a huge fan of Shepherd’s Pie or of Pot Pies in general? What’s your favorite?
