This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day. Plus some facts on Canadian beef! JUMP TO RECIPE
Over a month ago, I had bought some stewing beef/beef chuck/whatever you want to call it thinking I was going to make beef stew and I ended up going out that weekend for dinner. That resulted in me placing the meat into the freezer and kind of forgot about it. Oops!
However, this kinda worked out for me since I was meal prep-less and by the time I got home late in the evening, I didn’t have time to plan anything to make the next day. My weather app predicted rain and I was like “nope, not going outside” and remembered my beef in the freezer! Score! I had originally had two but I could only find one tray in the freezer so I asked my roommate to grab a second tray of beef on the way home so I didn’t have to go out 😉
At first I wasn’t too sure what to do with the meat other than throwing it into the slow cooker but after looking through the fridge and pantry, I decided to try to make a beef pot pie but with potato slices on top so it became a beef pot potato pie.
I managed to find some beef stock, carrots, onion, mushroom, garlic, in addition to some parsley, salt, pepper, butter and flour. Perfect right?
It was pretty easy to make, it takes 5-10 minutes to prep (cutting up the vegetables, slicing the potatoes) and around an hour to cook on the stove top and then into the oven it goes until the potatoes on top are cooked through. At first I was thinking of just using the flour to thicken the liquid but since I had butter, I ended up making a blond roux to add into the beef broth so it would it thicker and creamier. That’s my secret to how to thicken beef pot pie, a blond roux!
So you might be wondering by now why the #Canada150 hashtag is in the title. Pot pie isn’t the first thing some might think of when the word Canada is mentioned. However, did you notice the logo on the meat’s packaging? That’s the Canadian Beef logo! Did you know that there are over 68 000 beef farms and ranches with beef cattles in Canada? Cattle farming and ranching go back over 300 years as part of the founding of the country and our communities. Settlers that came to Canada in the 1600s had relied on cattle for their meat, milk, and leather. According to the Canadian Agri-Food Trade Alliance, between 2010-14, cattle and calves have been the second largest revenue maker for Canadian farms after canola. Canada is one of the largest exporters of red meat and livestock in the world with more than 40% of Canadian cattle and beef production exported. In 2015, Canada exported 322,343 tonnes of beef valued at $2.2 CAD billion.
But what’s so special about Canadian beef? Canada’s beef farmers and ranchers have the only mandatory cattle identification system through the Canadian Cattle Identification Agency via RFID tags. That’s right, kind of like the RFID tag system the library has to store information on the books, the tags on the cattle has information about their date of birth and farm of origin! Kind of like a little electronic passport. This helps with the maintenance and promotion of food safety and traceability (remember the mad cow disease? This is supposed to help prevent another outbreak).
For this Beef Pot Potato Pie, you’ll need a pan to cook everything in, a smaller pot to cook the blond roux in, and a casserole dish to bake in (I used two 7.5×6″ dishes and 70% of a 10.5 x 7.5″ dish from Staub). Note: I made this in advance and was asked how to reheat beef pot pie and I just popped it back in the oven for 10 minutes at 350F.
Beef Pot Potato Pie
This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.
Beef Pot Potato Pie
- 1 tbsp butter
- 1.5 lbs beef chuck
- 2-3 onions diced
- 6 carrots diced
- 5 cloves garlic minced
- 680 grams mushroom
- 1.5 cup beef broth
- 3 russet potatoes sliced
- cheese optional
- seasoning: salt, pepper, parsley
- 3 tbsp butter
- 3 tbsp flour
- 1/2 cup beef broth
Heat your oven up to 400F.
In your pan, brown your beef chuck and then set it aside in a bowl.
Add onions and carrots. Season lightly with salt & pepper. Cook until starting they're soften then add in the mushrooms and garlic.
Add in your broth and then beef.
While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.
Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.
Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.
Place sliced potatoes on top and sprinkle some salt and pepper (and optional cheese). Bake for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top.
If you don't want to make a blond roux, you can thicken the broth with cornstarch.
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