Beef and Cheddar Pot Pie
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
There are certain times of the year that really invite a slower paced, home-cooked recipe and I’d say a wintery weekend begs for just that type of cooking. At the top of my to-do list in moments like this is Beef and Cheddar Pot Pie. This delicious meal makes use of a few simple techniques and some key pantry staples and is certain to please!
Now, before we walk through this recipe, let me tell you that this recipe is made up of 3 brief steps :
pot pie baking
Even with these three steps, this recipe comes together in a very uncomplicated way thanks to it’s one-pot preparation and a smart substitute of pre-made puff pastry dough for the pot pie crust!
Start off by browning the tri-tip in a large + deep braiser or skillet (I used my 13″ x 3.5″ enameled cast-iron braiser). Once the sirloin is browned on all sides, remove it to rest and then brown the veggies in the same skillet. Set the veggies aside and move on to the next step.
In the same skillet or braiser (no need to clean), melt the butter or bacon grease with the cornstarch. Add beef stock and simmer to thicken. Add milk, cream and cheese, stirring to combine. Sprinkle in potatoes and parsley and return browned beef and veggies to the soup. At this point, all that’s left to do in this step is season the soup with s&p to taste.
POT PIE BAKING
Thaw and roll out puff pastry sheets according to package instructions.
I chose to prepare individual Beef & Cheddar pot pies using (6) 15 oz ovenproof bowls, but you could easily prepare this recipe in a family-style (extra deep 9″x13″). Simply adjust the baking time slightly to allow the crust to bake through.
To prepare individual pot pies, cut (6) over-sized puff pastry rounds that will be large enough to drape over the sides of the pot pie baking dishes. If you want, cut some small shapes out of the the remaining puff pastry and decorate the tops of your pot pies with the leftovers after covering with the puff pastry portions.
In case of over-spilling, place the pot pies on a rimmed baking sheet to catch any drips while baking.
Be sure to cut a vent hole in each pot pie pastry to allow for steam release during baking. Brush with egg wash and sprinkle with grated cheese, then bake for 25 minutes at 400° or until the puff pastry shell is golden and crisp.
I just love this recipe! The simple processes of browning and soup-making and baking add a level of deliciousness to this classic comfort food mega star. Crisp, buttery puff pastry atop a rich, creamy beef + cheddar stew — this Beef and Cheddar Pot Pie is a total win for a slow-paced dinner.
Beef and Cheddar Pot Pie
- 2 lb tri-tip sirloin, cut into 3/4″ cubes
- 3-4 thyme sprigs
- 1c carrots, peeled and small diced
- 1/2 c celery, small diced
- 1 c (4 oz) white button mushrooms, finely diced
- 1/2 c white onion, small diced
- 2 cloves garlic, finely diced
- 1 t dijon mustard
- 5 T cornstarch
- 4 T bacon grease or salted butter
- 1/4 c chopped fresh Italian parsley (divided)
- 32 oz beef stock
- 1 c heavy cream
- 1 c whole milk (more to desired thickness)
- 8 oz sharp white cheddar cheese, grated
- 8 oz medium yellow cheddar cheese, grated
- 1 c frozen, diced potatoes (thawed – see note)
- 2 sheets frozen puff pastry, thawed to package directions*
- 1 egg + 1 T water, whisked (for egg wash)
Preheat oven to 400°. *Thaw the puff pastry according to package instructions. Be sure that the pastry doesn’t over-thaw, it needs to stay chilled (not reaching room temperature).*
Preheat a large + deep braiser, over medium-high flame. Add tri-tip and thyme sprigs to the braiser, season with salt and pepper (1 t salt and 1/2 t pepper) and brown all sides. Do not stir until one side has caramelized (the caramelized edges help to develop a rich flavor!)
Remove beef, setting aside in a bowl. (I left the thyme sprigs in for the entire recipe but you can remove them at this point if you wish.) and add carrots, celery, mushrooms, onion, garlic and mustard to the same braiser. Add half of the chopped parsley and cook the veggies to tender, approximately 5-7 minutes. Stir occasionally.
Transfer the cooked veggies to the bowl with the resting beef.
In the same braiser, combine bacon grease (or butter) and cornstarch over medium-high flame. Stir to combine and cook until it’s bubbly.
Add beef stock, milk, cream and grated cheeses (be sure to reserve 1/2 c grated cheese for topping the pastries). Stir as the cheese melts and bring the soup mix to a low simmer.
Add potatoes, remaining parsley and resting beef + veggies. Taste and add additional salt and pepper as needed.
Pot Pie Baking
Fill (6) approximate 15 oz.- sized ovenproof bowls with equal portions of the pot pie filling.
Roll out puff pastry sheets in order to smooth out any creases from unfolding. Cut out 6 over-sized circles and use a small cookie cutter to cut additional shapes out of the remaining dough. Use a sharp knife or a small cookie cutter to place a hole in the center of each pastry (for venting purposes).
Top each bowl with one over-sized circle of pastry and decorate with additional small cut outs. Brush the pastries with prepared egg wash, sprinkle with remaining grated cheese and place on a rimmed baking sheet to catch any drips while baking.
Bake for 25 minutes or until the pastry is puffed and medium golden in color.
Remove from oven once pastry is baked through and allow to cool for 10 minutes before serving.
Note – you can substitute fresh potatoes (medium dice) but you’ll need to increase cooking time accordingly in order to cook the potatoes to fork tender.