Kittencals Beef Pot Pie Recipes

KITTENCAL'S BEEF POT ROAST #2

Steps:

• Season the roast all over generously with seasoning salt and pepper.
• Heat oil in a small roasting pan that has a lid.
• Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
• To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
• Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
• Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
• Set oven to 350 degrees.
• Place the roast fat-side up in the broth mix and cover the roaster.
• Cook in the oven for about 1 hour.
• Remove from oven and turn the roast onto the other side.
• At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
• Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
• Remove the roast to a cutting board and let rest for 20 minutes before slicing.
• Remove any fat from on top of the gravy and serve with roast.
• **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
• Delicious!

KITTENCAL'S BEEF POT PIE

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
• In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
• Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in garlic and cook 2 minutes.
• Stir in the tomato paste for 1 minute.
• Stir in flour, then whisk for 1 minute.
• Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
• Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
• Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
• Add in the cooked potatoes and carrots; mix to combine.
• Season with salt if needed.
• Pour the mixture into deep-dish pie plate or casserole dish.
• Top with pie pastry, leaving about 1-1/2 inches all around the dish.
• Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
• Place on a baking sheet to catch any spills.
• Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
• Delicious!

KITTENCAL'S TURKEY OR CHICKEN POT PIE

Steps:

• Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
• In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
• Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
• Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
• Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
• Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
• Pour the mixture into the pie shell.
• Roll one pastry over top, seal and and flute the edges as desired.
• Using a small sharp knife make 3 slits into the top of the crust.
• Place the pie onto a baking sheet.
• Bake at 425 degrees F for 10 minutes.
• Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

BEEF POT PIE - THE BEST!

Steps:

• Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
• Spray deep pie dish (I use quiche' dish) with Pam.
• Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
• Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
• Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.