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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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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