This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
If my 13-year-old son made a meal plan, it would look something like this:
Monday: Pot pie
Tuesday: Pot pie
Wednesday: Chili
Thursday: Pot pie
Friday: Pot pie
Saturday: Nachos
Sunday: Pot pie
So when I was glancing through my newest cookbook, Back Around the Table: An “In the Kitchen with David®” Cookbook by David Venable, I zeroed in on the individual beef potpies. I made a quick trip to the grocery store and rushed home to make dinner.
I’ve never made potpie with a flaky pastry crust….and I love how it turned out! Let’s just say it was a lot easier than making a pie crust by hand.
Now that I’ve made the beef potpies, I can’t wait to try a few more recipes from Back Around the Table: An “In the Kitchen with David®” Cookbook. I’m especially excited about the Strawberry–Cream Cheese Stuffed French Toast (oh my goodness!!) and the Mac ‘n Cheese Bites (yum!!). Oh…and the skinny fried chicken.
Seriously, it might take me a while to get through all of the recipes in here, but I’m up for the challenge.
Ready for the recipe? The cookbook says that the following recipe makes 4 servings, but I was able to make 6 perfectly-sized individual potpies (based on the size of my crocks).
Beef Pot Pies
Ingredients:
1 to 2 large russet potatoes, peeled and cut into ¼-inch cubes (about 2 cups)
1 tablespoon plus 2 teaspoons plus ½ teaspoon kosher salt
1½ pounds ½-inch sirloin beef cubes or leftover steak
1 teaspoon freshly ground black pepper
2 to 4 tablespoons canola oil
1 cup finely chopped white onions
3 garlic cloves, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus 2 to 3 tablespoons, for rolling out pastry
2½ cups beef broth, warmed
½ cup heavy cream, warmed
2 tablespoons Worcestershire sauce
3 cups frozen mixed vegetables, thawed
2 tablespoons minced fresh parsley
¾ teaspoon dried thyme
1 sheet puff pastry, thawed
1 large egg
Instructions:
1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
2. Put the potato cubes and 1 tablespoon salt in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are fork tender but still firm, 5 to 6 minutes. Drain and set aside.
3. Season the beef cubes with the 2 teaspoons salt and ½ teaspoon of the pepper. Heat the canola oil in a Dutch oven over medium-high heat. Working in two batches, add the beef cubes and brown on all sides. Using a slotted spoon, transfer the beef to a large bowl. Add the onions to the Dutch oven and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Using a slotted spoon, remove the onions and garlic and add to the bowl with the beef.
4. In the same Dutch oven, melt the butter over medium heat. Whisk in 3 tablespoons of the flour and cook, whisking constantly, until the mixture is medium brown in color, 4 to 5 minutes. Whisk in the warm beef broth, cream, and Worcestershire sauce and bring to a slight boil. Reduce the heat and continue stirring until the sauce has thickened slightly, 3 to 4 minutes. Return the beef mixture to the Dutch oven. Add the cooked potatoes, mixed vegetables, parsley, thyme, and the remaining ½ teaspoon pepper. Stir to combine and simmer for 10 to 15 minutes. Divide the beef mixture among four 12-to 14-ounce individual ovenproof crocks.
5. Using the remaining flour, on a floured surface, roll out the puff pastry sheet to a 1?8-inch thickness. Using a bowl and a paring knife, trace and cut out 4 circles large enough to cover the tops of each crock, allowing for a little to hang over the edges. Place 1 circle on top of each filled crock and crimp the edges. Cut 2 or 3 slits into the top of the pastry to allow steam to escape. Beat the egg with 1 tablespoon water in a small bowl. Brush the egg wash over the top of each pastry shell. Sprinkle with the remaining ½ teaspoon salt.
6. Place the potpies on the prepared baking sheet. Bake for 30 to 40 minutes, until the pastry is puffed and lightly brown. Remove the potpies from the oven and let cool for 5 to 10 minutes before serving.
Cool It: Cookbook instructions always say to let a pie cool completely before serving. That’s because if you’ve ever tried to lift a hot wedge out of the pie plate, the filling will be soupy and not hold together. The same thing is true of casseroles and gratins if you try to serve them right out of the oven. Let the hot dish sit for 5 to 10 minutes to allow the runny juices or cheeses to be reabsorbed by the rice, pasta, meat, or vegetables. Italian Wedding Casserole (page 166), Better-Than-Ever Tuna Casserole (page 207), and mac ‘n’ cheese (see page 165) will remain hot and be a whole lot easier to serve if allowed to sit for a bit.
About Back Around the Table: An “In the Kitchen with David®” Cookbook by David Venable: David’s 2nd cookbook features more than 150 brand-new recipes, including 30 fan favorites. They highlight David’s inventive spin on traditional comfort food including Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, and Mimi’s Blackberry Cobbler.
The book includes 11 chapters, including chapters designed for your favorite kitchen appliances (like the pressure cooker or slow-cooker), as well as a BONUS HOLIDAY CHAPTER that’s only available in cookbooks purchased from QVC. I love the full-page, full-color recipe photos….but mostly I just love the selection of recipes. I will definitely be utilizing the holiday recipe section in the next 4 weeks for some extra holiday baking.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
© 2014 – 2016, Food Fun Family. All rights reserved.
