Description
Indulge in the warmth and comfort of this Beef Short Rib Pot Pie, a delightful dish perfect for chilly evenings. This hearty pot pie features tender beef simmered with fresh vegetables and aromatic spices, all nestled beneath a golden, flaky crust. Ideal for family gatherings or a cozy night in, this recipe brings together rich flavors and satisfying textures that will leave everyone at the table craving more.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsalted butter (cut into cubes)
- 2 pounds boneless beef short ribs
- ½ medium white onion (diced)
- 3 medium poblano peppers (seeded and chopped)
- 1 28-oz. can crushed tomatoes
- 2 carrots (peeled and sliced)
- 1 cup frozen peas
- 1¾ cups low sodium beef broth
- 1 large egg (beaten)
- ¾ tsp salt
- 2 Tbsp water
- 1 Tbsp olive oil
- 1–2 chipotle in adobo peppers (finely diced)
- ½ cup frozen corn
- 1 tbsp unsalted butter
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp pepper
- ½ cup milk
- 1 large egg yolk
Instructions
- Prepare the crust by mixing flour and salt in a bowl. Add butter until it resembles coarse crumbs. Combine egg yolk with water; add to flour mix until dough forms. Refrigerate for at least 30 minutes.
- Heat olive oil in a large pot over medium-high heat. Brown seasoned beef on all sides; set aside. Sauté diced onions, poblano peppers, carrots, celery, and corn until softened.
- Add crushed tomatoes and cooked beef to the vegetable mixture; stir in peas and seasonings. Pour in broth and simmer until thickened.
- Preheat oven to 375°F (190°C). Roll out dough, cut into circles that fit your baking dishes, fill with beef mixture, cover with dough, sealing edges well. Brush tops with beaten egg.
- Bake for about an hour until crust is golden brown and filling bubbles.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg