A beef pot pie is the perfect evening meal for those who spend their days working hard on the ranch. Packed with tender chunks of cooked beef, mixed vegetables, and a rich, savory gravy, this rancher´s pot pie is topped with a golden, flaky crust that's sure to warm you up after a long day outdoors.
Ingredients
Instructions
Heat a saucepan over medium heat for 2 minutes. Melt the butter. Add the scallions and green peppers. Cook the vegetables until tender, about 3 to 4 minutes, stirring occasionally.
Slowly blend in the flour, stirring continously. Add the garlic salt, thyme and oregano and continue to stir.
Slowly whisk the beef broth and light cream into the mixture. Bring to a boil. Lower the heat to medium and cook, stirring constantly until the sauce thickens. Mix in the cooked vegetables and diced beef. Remove from the heat.
Heat the oven to 300º F.
Roll out the pastry n a lightly floured surface. Use a cookie cutter to cut out 12 round 3-inch disks. Place the disks on the cookie sheet. Brush the pastry disks with the beaten egg. Bake in the oven until the pastry is lightly golden brown, 15-20 minutes.
To assemble the pies, reheat the filling. Ladle about 1 cup of the beef mixture into each individual pan. Place the pastry disks on top and serve.
Notes
If using 3-inch individual pie pans, the recipe would yield 12 pies.
Variations
To make a variety of meat pot pies, substitute cooked beef with any other type of cooked meat, including game meat, and slelect the broth best suited to the meat used.