Description
Beef Short Rib Pot Pie is the epitome of comfort food, offering a rich and savory filling enveloped in a flaky crust. Perfect for chilly evenings or family gatherings, this dish combines tender beef with hearty vegetables for a satisfying meal that warms both the heart and the soul. With a blend of spices and creamy textures, each bite brings delightful flavors that make it a true standout.
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 can crushed tomatoes (28 oz.)
- 2 carrots (peeled and sliced)
- 1 cup frozen peas
- 1¾ cups low sodium chicken broth
- ½ cup milk
Instructions
- Prepare the crust by mixing flour and salt in a bowl. Cut in butter until crumbly. Mix egg yolk with water, add to flour mixture, combine, shape into a disc, wrap, and refrigerate for at least 30 minutes.
- In a large pot, heat olive oil over medium heat. Season beef with salt and brown on all sides, then set aside.
- Sauté onions, poblanos, chipotle peppers, carrots, celery, and corn in the same pot until softened.
- Stir in crushed tomatoes, peas, butter, flour, seasoning, broth, and milk. Return beef to pot; simmer for about 45 minutes until tender.
- Preheat oven to 375°F (190°C). Roll out half of the dough for the bottom crust in your baking dish; fill with beef mixture. Roll out remaining dough for top crust; place on top with slits for steam.
- Brush with beaten egg and bake for 45-50 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg