Nothing screams “Spring!” like Beef Pie. Right? Doesn’t Beef Pie conjure up images of daffodils and tulips glistening with morning dew? Baby lambs trotting along gaily in a freshly carpeted grass field next to their fluffy mothers? Sunshine slowly warming the cherry blossoms to pink perfection?
Admittedly, there is nothing about Beef Pie that infuses a Spring-like energy into the soul but I feel like comfort food is appropriate for all seasons. Besides, it has a homemade crust. And that’s pretty much always okay in my book.
And now for the recipe:
Beef Pie with Scratch Crust
- Preheat oven to 425 degrees.
- Brown ground beef in large saute pan and set aside. While beef is browning, precook potatoes and carrots in microwave until just soft.
- Melt butter in pan and add onions; saute until translucent. Sprinkle flour over cooked onions and whisk until blended.
- Add broth and stir in garlic powder, paprika and cajun seasoning (*My family likes the smoky, slightly spicy flavor of cajun seasoning, you can substitute any favorite flavor of seasoning in this step).
- Add browned beef and veggies to gravy. Bring to a boil. Gravy will begin to thicken. Once heated through, transfer to a deep dish pie plate or 2 quart round pyrex dish.
- Cover with prepared pie crust and cut slits into top for venting.
- Bake for 30 – 35 minutes until mixture is bubbling and crust is golden brown. Let stand for 10 minutes to allow gravy to thicken.
- Eat it. And then eat another piece. And then put it in a Tupperware for lunch leftovers. And then eat it.
** Recipe for Flaky Pie Crust
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup chilled butter, cubed
- 1/4 cup ice water
- In a food processor fitted with the dough blade add dry ingredients and quickly pulse to mix.
- Add chilled cubed butter to processor and pulse until mixture resembles coarse crumbs.
- Add water 1 Tbs at a time and pulse until mixture is just coming together. Make sure dough does not get too wet.
- Turn dough out onto floured surface and “smear” it across the work surface in one or two forward motions with the heel of your hand. This will distribute the fat throughout the dough.
- Pat the dough into a round disc and refrigerate for at least 30 minutes before use.