Beef potpie recipe
Beef Potpie recipe
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|350 g||beef, cooked, diced|
|75 g||carrots, peeled and diced|
|½ medium||onion, chopped, and blanched in boiling water for 2 minutes.|
|75 g||mushrooms, cleaned and diced|
|3 tbsp||plain flour|
|300 ml||beef stock|
|175 ml||single cream|
|salt and fresh ground pepper to taste|
|For the topping:|
|225 g||plain flour|
|2 tsp||baking powder|
|6 tbsp||unsalted butter|
|150 ml||milk to mix|
To make the pies:
Divide the beef and vegetables between 4 individual pie dishes.
Melt the butter and blend in the flour and cook for 2-3 minutes. Add the stock and whisk until smooth. Continue to cook gently for 10 minutes. Add the cream and cook for another 5 minutes. If too thick, add a little more stock or water. Season with salt and pepper. Pour over the beef and vegetables.
Heat in oven until just boiling and add the biscuit topping and serve immediately.
Preheat oven to Gas Mark 7, 220°C, 425°F.
To make the topping:
Combine flour, baking powder and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in sufficient milk to make a stiff dough. Form into a ball.
Transfer to a lightly floured surface and roll out to about ½ or 12mm thick. Cut out dough to roughly fit the tops of the pie dishes.
Bake on a lightly greased and floured baking tray for 25 minutes until browned and hot. Add to pie and serve.
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Beef potpie recipe
Recipe type: xarchivex
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