Beef Pot Pie

Introduction To Beef Pot Pie

This beef pot pie is a type of meat pie with a bottom pie crust consisting of a flaky pastry.This pot pie consist of filling which comprises of vegetables and beef giving a delicious and finger licking good taste.

beef pot pie
beef pot pie

Recipe

Step One To Make Beef Pot Pie

Ingredients 

Scale  lb=pound    oz=1 ounce    gallon=3.78 liters    pt= 16 ounce  

Yield: 50 portions   each portion : 8 oz ladle with 3 oz cooked meat.

Salad oil  1½ pt 

Bottom round,shank or chuck, cut (1 inch in cubes)  17 lb

Method

Heat 1/8 inches oil in fry pans : add meat,brown.Place meat in brazier or roast pan.

Step Two To Make Beef Pot Pie

Ingredients 

Bread flour  1 lb

Brown stock hot (recipe given below)  7 qt

Tomato puree  12 oz

Sachet bag;

Thyme  1 tsp

Bay leaf   large  1

Method 

2. Add balance of oil and flour to make roux.Stir until well blended.Add brown stock: cook until slightly thickened and smooth.Add tomato puree and sachet bag.Bring to boil.

3. Cover and bake at 350°F .for 2 hours or until meat is tender.

Step Three To Make Beef Pot Pie

Ingredients 

Carrots,perisienne,pcs  200

Potatoes,parisienne,pcs  200

Pearl onions,medium  50

Frozen peas cooked  2½ lb

Method

4. Cook each vegetable separately in lightly salted boiling water.

Step Four To Make Beef Pot Pie

Ingredients 

Salt  to taste

Pepper to taste

Dumplings or baked pastry cutouts

Method

5. When meat is cooked, remove sachet bag and add 1 pt each onion and carrot liquid.Adjust seasoning.

6. Vegetables may either be incorporated or placed on stew as garnish.Serve 8 oz ladle with 3 oz cooked meat per portion.Top with dumplings or pastry cut outs

Basic Brown Stock Beef Pot Pie

Yield: about 4½ gallons

Ingredients 

Beef bones  25 lb

Method 

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients 

Water to cover  about 6 gallons

Method 

5 .Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned  ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Method

9 .Saute vegetables for mirepoix in reserved fat until browned.

10 .Add mirepoix, tomatoes, spices, herbs to stock.

11 .Simmer for an additional 3 hours.

12 .Strain through china cap and cheese cloth.

13 .Vent and cool (see procedure below).refrigerate.

Vent And Cool Procedure For Beef Pot Pie

For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.

(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.

(2) put the water in the sink and to cool the water ut some ice in the water so that the stock in the pot cools down as soon as possible.

When cooled remove the stock from the pot and refrigerate it.

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously