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.
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.
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This was tasty and easy-- although time-consuming. I'm not quite sure why the recipe doesn't recommend using the beef braising liquid in the filling of the potpie. All in all, this was very well enjoyed by the family both times I made it. The hardest part of this recipe is trying to find an all-butter puff pastry. Most frozen puff pastries are made with hydrogenated fats. Try Whole Foods-- I found one there. Or make your own if you have a whole afternoon to devote to a beef potpie.
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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