Steak & Potato Pot Pie with Pumpkin

Fall is the time of year for pumpkins, chillier weather, changing leaves, warm drinks, and soup. From chowders to broths, soups can be thick and hearty or light and satisfying. A crock pot is a great way to cook soups because you can throw everything together, set and forget, and you will get tender meats, rich flavor, and perfectly cooked veggies every time. I originally just wanted to make a pumpkin and potato chowder, but then I had some wonderful round steaks that I thought could make it heartier, and then the idea for this pot pie was conjured.

Pot pies are an essence of stew, made with a gravy like center containing a variety of vegetable and meat, enclosed in a flaky crust. A traditional pie is made with the filling entirely enclosed by flaky crust. I don’t have a ramekin, but I found that a casserole dish worked just as well. Easy to make and perfect to enjoy on a chill fall evening, this pot pie is thick from the pumpkin gravy, hearty from bits of potato and tender steak, and healthy from vegetables and modifications to a traditional gravy or cream base.

Prep Time: 3.5 hours | Bake Time: 30 min
What You Need

4 beef eye of round steaks, cubed
3 carrots, chopped
1 bulb of leeks, chopped
16oz no-salt chicken stock or vegetable
16oz pureed pumpkin
1 medium purple potato, cubed
1 medium sweet potato or purple sweet potato, cubed
2 9in pie crusts (store-bought or homemade)
1/2t caraway seeds
2tsp sage
2tsp thyme
1T garlic powder
1tsp dill
1/2T white pepper
Salt, pepper to taste
1 egg + 1T water for egg wash

What You Do
1. Pour stock, pumpkin, water into crock pot and stir until all combined
2. Chop carrots, leeks, potatoes and add into stock mixture
3. Add meat and seasonings, stirring together before setting it to HIGH heat for 4 hours
4. Meanwhile, prep your dish for the crust by rolling out the dough to cover the bottom, trimming the edges and using the excess to make the shape of your dish
5. Place into fridge until ready to use, taking out 30 minutes before final bake with the other layer to get to room temperature
6. Preheat oven to 375F
7. Ladle the beef mixture into the dish and unroll the final crust onto the stew, pinching down the edges and trimming the sides to ensure the entire pie is covered
8. Make the egg wash and brush it over the top crust, and cut a few small slits into the top
9. Place in oven and bake for 30-45 minutes or until crust is golden brown
10. Allow to cool for 10 minutes then serve immediately

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