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Servings: 4 to 6

Nothing is off limits for vegetables in a potpie. Try everything from cabbage to romaine, pumpkin to peas, summer squash and even squash blossoms. This is a great way to use vegetables in the peak of their season. Chef Jamie Simpson likes to use Australian grass-fed beef for this potpie.

Ingredients

  • 1-1/4 lb. grass-fed chuck roast or other braising cut, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. vegetable oil; more as needed
  • 4 to 5-1/2 cups beef stock
  • Nonstick cooking spray
  • 2 oz. (4 Tbs.) unsalted butter
  • 1/2 cup diced yellow onion
  • 3-1/2 cups diced mixed vegetables, such as carrots, celery, and mushrooms
  • 1 clove garlic, minced
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • 1/2 cup hearty red wine
  • 2/3 cup whole milk
  • 1 tsp. dried rosemary
  • 1 sheet (about 14 oz.) frozen puff pastry, thawed and rolled
  • 1 large egg
  • Flaky salt, for sprinkling

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 420
  • Fat (g): 48
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 18
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 105
  • Sodium (mg): 1060
  • Carbohydrates (g): 43
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 29

Preparation

  • Position a rack in the lower third of the oven, and heat the oven to 350°F. Season the beef with 2 tsp. kosher salt and 1 tsp. pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, in batches and adding more oil if necessary, about 5 minutes per batch.
  • Add enough stock (3-1/2 to 4 cups) to cover the meat. Bring to a boil, cover the pot, and braise in the oven for 1-1/2 hours, or until the meat is fork-tender. Remove from the oven and use immediately, or let cool completely, cover, and refrigerate for up to 3 days.
  • Increase the oven temperature to 375°F, and position a rack to the center of the oven. Coat a 2-qt. casserole or baking dish with the cooking spray. Set aside.
  • Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and vegetables, and cook, stirring often, until crisp-tender, taking care not to brown them, 5 to 7 minutes. Add the garlic and cook, stirring, for 1 minute. Sprinkle the flour and 1/2 tsp. each kosher salt and pepper over the vegetables, and stir to evenly distribute. Add the wine, stir until the flour absorbs the wine, and then stir continuously to cook the flour, 1 to 2 minutes more.
  • Add 1-1/2 cups of the stock, the milk, and rosemary, and bring to a simmer, stirring frequently and being careful not to let the bottom of the pan scorch or stick. Cook until thick but still creamy, 2 to 3 minutes. Remove from the heat, and using a slotted spoon, transfer the beef to the pot. Season to taste with more salt and pepper.
  • Transfer the filling to the prepared casserole. Drape the pastry over the filling and the edges of the dish, trimming to fit, if necessary. Cut 4 vents in the pastry to allow steam to escape. In a small bowl, whisk the egg with 1 tsp. water. Brush the top of the dough with the egg wash. Sprinkle the crust with flaky salt.
  • Bake the potpie on a rimmed baking sheet (to catch any spills), rotating the dish once halfway through cooking, until the pastry is golden-brown, 35 to 40 minutes. Remove from the oven and let stand for 30 minutes at room temperature before serving.

Tip

You can make the filling (beef and vegetables) ahead of time. Cool to room temperature, then refrigerate in an airtight container for up to 2 days. Rewarm over low heat, adding 2 to 3 Tbs. reserved beef stock (from braising the beef) if necessary to loosen the mixture. Proceed with the recipe as directed.

Reviews

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Reviews (1 review)

  • user-3007063 | 02/10/2020

    Really liked it! The wine and milk combination for the sauce is unusual. I had homemade beef broth which was a plus.mwill make it again as is!

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