A pot pie worth the time

Definitely Delicious

By Terri Windover, Connect Columnist

Recipe- Beef pot pieIn 2012, a man in Salisbury, Md. was accused of one of the strangest crimes I’ve heard of – breaking into a home and (gasp) baking a pot pie. The Associated Press reported that a 22-year-old man broke into a home after knocking on the front door and no one answered. The home owner, who was at home at the time, heard the noise, called police and hid upstairs. When they arrived, the baking B&E artist was in his underwear and sitting in the living room watching television. He had taken the time to bake a pot pie in the kitchen prior to settling in to watch a show.

 

I remember walking into my neighbour’s house once at 3 a.m., after one too many wobbly pops and the cabbie dropped me in the wrong driveway. It didn’t help that I lived in a new cookie cutter sub-division in Toronto. So, I can kind of see that part happening, but baking a pie? I’m wondering if the home owner got to keep the pie? Did the police “confiscate” it? And was it delicious? I hate missing details to a good story.

This is my favourite beef pot pie recipe. I swap out the beef for chicken or pork regularly and use leftover meat when I have it for an even faster finish time. It rarely makes it to the leftover stage, it’s just too damn good.

Beef Pot Pie

Ingredients:
1 lb sirloin steak, cubed
1-2 tsp oil
Salt and pepper to taste
14 oz low sodium beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen peas, thawed and drained
3 Tbsp cornstarch
1/3 cup water
2 (9 inch) pie crusts

Instructions:
1. Heat oil over medium heat and brown meat on all sides. Pour in water to almost cover the meat.
2. Bring to a boil and reduce heat. Simmer until meat is tender, about 2-3 hours.
3. Transfer meat to a large bowl. Shred the meat slightly and add salt and pepper to taste.
4. In a 2 quart saucepan over medium heat, pour in broth, add carrots and potatoes. Cook until ALMOST tender; about 15 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Transfer carrots and potatoes to the bowl of meat, leaving the liquid in the pan. Add the peas to the meat bowl as well and mix together.
7. Dissolve the cornstarch with the 1/3 cup of COLD water. Pour into the pan of beef broth; stirring with a whisk constantly.
8. Bring to a simmer and reduce heat; cook for 5 minutes.
9. Place the beef and vegetable mixture into one prepared pie crust. Pour the gravy overtop.
10. Cover with second pie crust. Bake in a preheated oven, until top crust is an even golden brown; about 25 minutes.

For more free recipes, fitness tips or my rants and raves visit my website and blog at www.terri-windover.com.

-Connect Weekly-