You can make this beef pot pie in a jiffy using jars of your Home-canned beef stew . Serve it pub-style in individual serving deep dish pot pies.
This is a “suggested usage” recipe from the Ball Blue Book, based on their recipe for home canning jars of beef stew .
The question is always, what do you serve with a pot pie? Ball suggests a fresh side salad or fresh fruit. We’re not sure ourselves how many people want a side of fruit salad with their meat pie; so we’d suggest the salad, or some steamed veg and mash, or roasted tatties or other veg that people can dunk into the sauce.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
This recipe uses:
Yield: 2 servings
Cooking time: 30 minutes
Oven temperature: 175 C / 350 F / Gas Mark 4
Yield: 1 pie
Serving size: 1 pie
Fat: 8.4 g
- 125 ml water (1/2 cup / 4 oz)
- 2 tablespoons cornstarch (aka cornflour in the UK)
- 1 half-litre jar Beet Stew (1 US pint / 16 oz)
- Kitchen Bouquet (optional)
- 125 g flour (3/4 cup / 4 oz)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon salt or salt sub
- ½ teaspoon baking powder
- 4 tablespoons butter (or margarine, shortening, lard, etc)
- 2 tablespoons milk or water
- Whisk together together the water and cornstarch in a microwave-proof jug. [Optional: a small splash of Kitchen Bouquet for a deeper colour.]
- Zap in microwave for 1 minute.
- Open the jar of beef stew; add to water and cornstarch mixture.Stir, then zap in microwave for another 2 minutes. Remove, stir, set aside.
- Start heating the oven to 175 C (350 F / Gas Mark 4.)
- Mix together everything from the flour down to and including the baking powder.
- Add the fat, and cut it in to the texture of coarse sand.
- Add the liquid to bind the flour together to form a ball; add a bit more liquid if needed.
- Divide the beef mixture between two small oven-safe casserole dishes that will hold about 1 cup (250 ml / 8 oz) each, or a bit more.
- Divide the dough mixture into two balls, and roll out each one on a floured surface. Cut a few slits in each one, then use to cover the baking dishes with, pressing the sides down.
- Brush with milk or spray with cooking spray if desired (optional, for a browner colour.)
- Bake for 30 to 35 minutes or until crust is cooked and browned.
- Remove from oven. Let cool 5 to 10 minutes before serving.
- You can double this recipe;
- Instead of making the beef mixture in the microwave, you can do it in a pot on the stovetop. In which case, cook until thickened, and then proceed with spooning into baking dishes and top with crust, etc;
- You can use any dried herbs you wish. You could use instead 1 tablespoon (which equals 3 teaspoons) of a mixed dried herb such as Italian seasoning, etc.
About the crust
We found the crust to be problematic. It’s essentially a shortcrust. Low-fat versions can come out rock hard — and this one did. Add only as much liquid as is needed, or the crust will get hard. Handle the dough mixture only as much as needed, or it will get hard. All that being said, the crust has very little fat in it, so it may just come out hard whatever you do. You may wish to add more fat, or, just simply use your own trusted pie crust recipe, adding a bit of baking powder and dried herbs to it.
Alternatively, use a few layers of thawed, frozen phyllo-pastry for a delicious, flakey (and low-cal) crust.
Herb-crusted Beef Stew with Vegetables. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 177.
Modifications: Ball calls for 350 ml (1 1/2 cups / 12 oz) of added water. We found that this made it soupy and really diluted the flavour. We feel that people expect a thicker gravy in these kinds of meat pies. Consequently, we cut the water by two-thirds. Feel free to increase it back up if you wish to try.
Per 1 pie
- 277 calories, 345 mg sodium
* Nutrition info provided by http://caloriecount.about.com