This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.
Course Main Course
Prep Time 5minutes
Cook Time 1hour30minutes
Total Time 1hour35minutes
Beef Pot Potato Pie
seasoning: salt, pepper, parsley
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.
Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking 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.