Alberta Beef Pot Pie
Leftover braised beef and vegetables under a short pastry lid, baked until the gravy bubbles through.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28 g
- carbs
- 40 g
- protein
- 28 g
- calories
- 520
Instructions
- 1
Stir the beef, vegetables and gravy together and season well. The mix should be thick, not soupy.
- 2
Spoon it into a deep pie dish and let it cool to warm.
- 3
Roll the pastry to fit with a 2 cm overhang, lay it over and crimp it firmly to the rim.
- 4
Cut two steam vents and brush the top with beaten egg.
- 5
Bake at 200C for 40-45 minutes until the pastry is deep golden and the filling bubbles at the vents.
- 6
Rest 10 minutes before cutting so the filling sets.
Chef's tips
Cool the filling before the pastry goes on or the base of the lid turns to paste.
Ingredient substitutions
- cooked braised beef → browned ground beef simmered in gravy
- shortcrust pastry → a biscuit topping, common on prairie farms
Storage
3 days refrigerated; reheat at 180C to crisp the pastry.
Common mistakes to avoid
- •Filling that is too wet, which makes the pastry sink
- •Skipping the vents
Serving suggestions
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