Iron Rich Pot Pie
Filled with hearty veggies and iron-rich beef, these pot pies are the perfect comfort food on chilly nights. The buttery crust is flaky and delicious, and the filling is bursting with flavor.
ingredients
- 1 lb beef chuck, cubed
- 1 cup potato, diced
- 1 cup carrot, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 2 Tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp butter
- 1 package refrigerated pie crusts
- 1 egg, beaten
steps
- 1.
Preheat oven to 400°F.
- 2.
In a large pot, cook beef over medium heat until browned; remove and set aside.
- 3.
Add potatoes, carrots, onion, celery, and garlic to pot and sauté until tender.
- 4.
Sprinkle flour over vegetables and stir to combine.
- 5.
Add beef broth, thyme, salt, and black pepper; bring to a boil.
- 6.
Reduce heat and simmer for 10 minutes.
- 7.
Stir in beef and butter and remove from heat.
- 8.
On a lightly floured surface, roll out pie crusts and cut into 4 equal rounds.
- 9.
Divide filling among 4 oven-safe ramekins or bowls and top with pie crust rounds.
- 10.
Brush crust with beaten egg and cut a few slits into the top.
- 11.
Bake for 20-25 minutes or until crust is golden brown.