Homemade beef pot pie

#potpie #homemade #homecook #beef

Welcome back everybody. We are getting ready to start dinner. Um we’re going to have a beef pot pie today. And if you watched my chicken pot pie um video, it’s going to be made the exact same way. Um we are using a different pie dough recipe, although I do believe it’s got all the same ingredients. Um I found this cookbook in my house that we just bought. So, I’m going to use the basic pio recipe out of that. And it’s just flour, salt. This one says leaf lard or shortening, but we’re going to substitute butter. Um, and then um pretty much the same exact uh make it the same exact way as the other one. So, let me flip you around here. Actually, there we go. But before we get going on the pio dough, I’ve got to refill my flour. So, I just got done making a dessert, and the video to that will be up in a few days. So, that is why my counter has flour all over it. I do not want to clean my counter just to red dirty it. Let me rinse my hands off here. All right. So, I’m going to leave my water running because we got to have cold water to make this. So, this I’m not sure. So, this is only a one pie dough recipe. So, we are going to double it because we need two pie doughs, uh, two pie crust for the bottom and for the top. The last pie crust that I made, the recipe was already doubled. So, so we are going to add four cups of flour here. And I’m just fluffing my flour so it’s not like overly packed when I put it in the cup. All right, there is four cups of flour. Going to get some salt. Calls for one teaspoon of salt. So we’re going to put two in. This is a half teaspoon. There’s one, two, and then it’s also calling for 2/3 cups of butter. I still have my butter in the freezer cuz you want to make sure you keep your butter nice and cold. and I keep dropping everything. All right. Bad thing about cold butter, the butter knife does not cut. So, we’re going to use this butcher knife that I just cut using. paper does not want to come off of it. All right, so we’re going to cut this butter into chunks. And my butter is frozen. I always keep my butter in the freezer if I’m not going to be using it right away. So that’s why it sounds crunchy and sounds hard to chop. So that was a third of butter. We’re just going to cut it straight on the counter here. It is very crunchy. All right. So, there’s 2/3. We got to put some more butter in there. All right. And I need a third of another stick of butter here. All right, it’s all tossed away. So, essentially I use two and a3 cup butter for to double the 2/3. and move some stuff out of my way here because we still need the flour. So, we’re going to take my pastry knife and I’m just going to cut this up until it looks like a crumble. Although, I might have to let the butter warm up just a little. Doesn’t really seem like it’s cutting. All right, so I’m going to let that warm up just just a little bit while I get a cup of ice water. We are going to have to add some water to this. And it needs to be cold. All right. Got my ice water sitting here. So, your butter doesn’t have to be frozen when you make this, but it does need to be cold. So, keeping it in the refrigerator is going to be just fine, which is what I should have done is put this in the refrigerator to thaw out a little bit, but we’re going to work with it. All right, so I’m going to bring you back when this is all mixed up. All right, so we’ve got this finally mixed up. Took a minute cuz of all the frozen butter. Go ahead and dump it all on this parchment paper and get it put into pie dough. So, this recipe called for four tablespoon of water per single recipe. Because I doubled it, I added eight and eight was not enough. So, I did probably add two more tablespoons, but right now I’m just pushing it together. I’m going to divide it in half because again, this is for two pios. And go ahead and stick this other half in this bowl. Now I’m not kneading this pie though. Just pushing it together. Parchment paper around it. Push it together some more. Continue to do that until I have it completely wrapped up. Okay. Not the prettiest draft job, but it will do. Going to get the other one here. Put it together. All right, these pio are going into the refrigerator until I’m done with or until I am ready for them and I’ll bring you back when that happens. All right, guys. So, we are going to get started on our filling for our beef pot pie. These are beef bones with a ton of beef on it. I put these in the crock pot um the other day to let it all cook down and the broth is on the bottom. So, we’re going to take all the meat off the bones, put in my pot, and take all the grease and the broth off the bottom and put in that pot. Um and then we’re going to get all that warmed through. I’m just going to take a knife and kind of cut these into smaller pieces. I don’t need big honking pieces of beef in the pot pie. Take these couple of hard pieces off. Okay. [Music] All right. So, here my microwave going off. I have a carrots that I needed to cook cuz carrot peas and carrots are going to go in here as well. Um, normally you wouldn’t have to cook them, but mine were frozen. You don’t want to put frozen um vegetables in your pot pie. It will water it down. You want to make sure it’s all cooked through. going through and making sure I don’t get any big pieces of fat or bones in here. And once this warms up, that meat will break down a little bit more. I can try to get all of the broth and stuff off of this meat. All right. So all of this stuff that’s on the meat right here, all of this, I want this in the broth. That is flavor. It is part of the broth that just gelled up, which this stuff is good for you. Break it up a little bit more. I just want to make sure there’s not like pieces of bone in here because this is off of soup bones and stuff. And it’s going to be very unpleasant if we bite into a piece of a bone. I do have some leftover meat from another from the other day when we had beef cuz I don’t think there’s going to be enough on these bones to make um a couple of pot pies, which is what I’m aiming for. if I have enough. Um, that way we have a little extra left over and I can send some for lunches. I actually think there’s probably going to be enough So that piece right there is mostly cartage and we don’t want that. That bowl doesn’t have anything in it no more. So, we’re going to go ahead and start putting all these bones back in there. And I’m probably going to take this down to my chickens and let them finish pecking the meat off of it. I took some chicken bones down there last week, I think it was, or the beginning of this week, and they devoured it. So, they’ll enjoy this just as much. And don’t worry, my hands were clean before I started this. I did not just stick my dirty hands in here. I made sure everything was washed and ready to go. Now, we are going to be also adding some water in here and beef bullion just to make sure we have enough gravy mix. We’re not looking for a thick gravy, but we’re also not looking for a thin gravy. And this is beef bones from a steer that we raised. I always get the bones back. Um they’re called soup bones and that’s what I make my beef broth out of. All right. I do believe I got all the bones out of there. I’m going to go rinse my hands off before I turn the stove on. All right, I’m going to go ahead and turn this on high. Actually, turn it on about nine. Let it get good and warm. I’m going to wait until all that grease in there melts down so I know how much water to put in it before I put water in it. Now, this hasn’t been salted or seasoned in any way, so we will season it um when we get ready to before we put it in the crust. So, over here, we’re also putting potatoes in it. I don’t have nothing on the burner. So, these are the last of my yellow potatoes, and I’ve got them washed. And there was a bad spot on one that I took off. And we’re leaving the peels on. So, we’re just going to chop these up and keep them off over here to the side. They are not quite ready to be put in. We’ll put these in the mixture when the um gravy and everything is done in just before we’re ready to put it in the pie crust. And I don’t want big big pieces of potatoes, so I’m trying to get them kind of bite size. My thick cutting board is dirty. I used it all morning for baking and I haven’t had a chance to wash it. So, the little cutting board is going to have to work. Keep making sure we stir this. So, you can see it’s starting to get liquid in it. I apparently just like to make messes when I cook. Let me get a paper towel to clean that up. Been said, if you’re not making messes when you’re cooking, are you really [Music] are you really cooking and starting fires? Going to be a going to be a good evening. Anyways, there’s broth cooking in here. We’re going to let that warm up a little bit more. I’m going to also add some water to it. Make sure I add warm water. I’m only putting one of these jars in there cuz that should be plenty of water for the gravy and plenty of gravy. So, I need to get some beef bullion cubes and turn my water off. So, probably going to put about four beef bullion cubes in there. Want to make sure it has good flavor. And then getting in these in there now ensures that they’re going to be broke down enough to combine. I tried to look for beef bullion powder, but I couldn’t find it in the brand that I buy. So, I forgo the beef bullion. I’m just going to stick with the cubes. All right. So, that is going to boil. Come to a boil. Then I’m going to turn it down to a simmer. Finish cutting up these potatoes here. Not sure if I’m going to use all of them. All right, I’ll be back. So, I’m running out of room on my cutting board here. So, we’re just going to go ahead and put my cut up potatoes in here. I don’t think I’m going to need all four of those potatoes. I think maybe I’ll just do two. And that that should be sufficient. But I am going to cut this one up for the second one because that’s the one that had the wrong spot on it and that needs to be used up. All right, so that’s boiling. We’re going to go ahead and turn that down. Turn it down to about three. All right, I do believe two potatoes is plenty. We’re going to go ahead and set this over to the side over here. Give this a stir. All right, we’re going to get a small bowl out and we’re going to make a slurry so that can get thickened up. So, to make a slurry, I just need some flour in a bowl. I put 1/4 cup of flour in this bowl. And then I’m going to take some of the liquid and spoon in here. Probably about three spoonfuls at first. And then we’ll get our whisk. [Music] And you just want to whisk it until it smooths. See how it’s lumpy? Just keep adding liquid until it’s smooth. Little bit more liquid here. It doesn’t matter how much liquid you take out of that pan because it’s going right back in there. As soon as you get all this mixed in to where it’s nice and smooth, a lump of flour out of the whisk, so it will whisk up. Adding the hot liquid to the flour like This too also helps get the taste of the flour cooked out of it. All right, so there it’s nice and smooth. We’re going to go ahead and dump that right back in there. Set this over to the side. We don’t need that spoon right now. Go ahead and give this a stir. We’re going to give this a chance to thicken up. We got it simmering on three so that it can thicken. Then we’ll add the rest of our veggies to it after it thickens. All right, so back over here. And yes, my counter is dirty. I’ve been baking all day. I don’t want to wash it until I’m done. We’re going to get a 9 by going to get a 9 by13 baking dish out. and olive oil. And we’re going to put some oil in that pan. Just grabbing my pastry brush so it’s a little easier to spread. And I do this just so the pie dough does not stick to the bottom of the dish. You don’t have to do it this way. You can use spray oil. You don’t have to use oil. You can use butter. You don’t even have to oil it. It’s up to you. But oiling it keeps it from sticking to the bottom of the pan. So, we’re going to set this right over here, and we’re going to get our pie dough out. And normally I would keep one pie dough in the fridge until I’m ready to work with it, but this time I’m not going to do that. But that we’re going to put some flour on the drain board to make sure it doesn’t stick. We’re not doing this to add extra flour to the pio dough, but literally to keep everything from sticking to the grain board. We don’t need my cookbook anymore. Making room. When you bake all day, your stuff gets crowded. Make sure that has enough flour on it. We’re just going to roll this out. And this doesn’t need to look pretty. This is going on the bottom of my dish. We just want to try to make it big enough to where it covers the whole dish. And we got to remember that we still have stuff simmering on the stove. So, we don’t want to forget about that. All right, let’s see where we’re at here. I think we’re good on that. We’re going to very carefully see if we can’t pick this up. One easy way to do this is to stick your rolling pin on it and roll the pie dough up on itself. And then you can pick it up with the rolling pin. Stick it on the edge of your pie pan casserole dish and very carefully unroll it. All right, and we got it the perfect size. Go ahead and squish it down. Okay, so we’re going to hold off on making the other or rolling out the other pie dough um until our stuff is done. Okay. All right, we’re going to move back over here to the stove. So, this stuff is simmering away. And it has thickened up a little bit. You don’t want to get it too thick. It’s actually probably about the right consistency. All right. So, to this we’re going to go ahead and add our potatoes. And we are going to stick them all in there. We’re going to give them a chance to cook just a little bit. That way, they’re guaranteed to be done when it comes out of the oven. We’re also now going to be adding some salt. Like I said, we haven’t seasoned this yet. So, we’re adding salt. And there is salt in the bowling bullion cubes, but not really enough to season a big pot like that. We’re also going to add some pepper. Going to add a little bit of onions. Not sure I like the onions that I got from WCO. They smell really sweet and I don’t like the smell of them. It kind of makes me want to gag. And this is garlic powder. All right. So, we’re going to give this a mix and then we’re going to taste it to make sure it has enough seasoning in it. I’m positive it does, but always best to taste your food. So, while that’s cooking for a few more minutes before we taste it, I need to empty drain the peas and carrots. I make sure I get all the water out of the peas and carrots cuz I don’t want any extra juice in there. All right, so to this we adding a whole bag of peas and carrots. And I did microwave them. They just need to be thawed. You don’t have to cook them. So, if you want to put fresh carrots or fresh peas in here, you can do that so long as they’re thawed cuz they will cook in the oven right along with this. All right, so we’re going to go ahead and give this a taste and see if we need to add any more seasoning. Nope. We are good. Maybe a little bit more pepper. Actually, good on salt. Good on garlic. I’ll add a little bit more pepper. And while I’ve been sitting here seasoning it and thickening, it’s been thickening up. All right, so this is actually ready to go in the crust. Now, I was going to let these potatoes cook down a little bit, but they’ll be done when they come out of the oven. Um, so we shouldn’t have to worry about that. Trying to find the spoon that I had. I buried it with this. So, we’re going to go back over here. We’re going to bring this over and and take my knife cuz this is a good knife. I’ve been using it all day. Just going to poke some holes in the bottom of my crust. And then we’ll bring the mixture over. set right here on this paw holder. Now, we’re probably not going to put all this mixture in this pie cuz I’m hoping to get two, but I’m not sure if I’m going to. I said if I need to make more, I have more beef, extra potatoes, I have more peas and carrots. And then I can always make another paid. So this is more of a I guess winter meal according to some people, but I don’t do meals according to seasons. I do meals according to whatever it is I feel like eating. So, because it is nowhere near fall around this area. All right. So, this is going to take all of it. Um, I’ll just have to mix up some more stuff to make another pot pie. All right, putting that back on the stove. I’m also going to go ahead and preheat my oven to 375. And then that should be preheated or almost preheated by the time we get our second pie dough rolled out. I’ll make sure I don’t spill that on the ground. So, this pio dough is kind of up to temperature a little bit, so it should be a tad easier to roll out. More flower over here. So, I was supposed to make this pot pie last night, but I did not feel like it, especially after my little canning incident. Um, you want to watch that, I have that up. It’s the canning and making homemade split pea soup. So, after I got done with that, I was just too tired to do any more cooking. So, I’m making it tonight. It is flies season around here in Idaho. So, if you see flies flying around my face, it’s just a normal everyday occurrence. I have fly strips hanging up. Try to get rid of them. Actually, almost ready to be changed. This is just a thing that happens in Idaho. All right. I’m sure it probably happens in other states, but it’s really bad here. So, I got this all rolled out. We’re going to try to do the same trick and roll it back. This one’s kind of wanting to fall apart, especially over here on the side. If it falls apart, we’ll just piece it together. No big deal. Go ahead and bring this over here. And we’re going to transfer it the same way. All right. Now, you want to kind of get it pushed down in there. And if you have any hanging over, just take it off. And then you can fill spots with the hangover. You can also tuck it in, which is what I’m going to do on most of it cuz it’s not really hanging over that much. All right. So, we’re going to poke some holes in the top of this. Just want to make sure our crust doesn’t bubble up. And then I’m also going to get an egg wash. So, give me one minute. Got my egg here. The egg wash is just to help it kind of turn golden brown. It’s not a necessity. You do not have to do this. You could, I guess, spread butter on top of it if you really want to or oil and do an egg. And then we’re going to use my pastry brush, which I used to oil the pan. And we’re just going to spread it right on top. All right. Over here on this edge. Okay. We’re just going to wait for the oven to preheat and then we’ll stick it in. All right. So, our oven just preheated and we’re going to go ahead and stick this in the oven. And we’re going to stick it in there uncovered. And again, I preheated the oven to 375. And that is probably going to cook for half an hour, 45 minutes, something like that. And I’ll bring you back when it’s all done. All right. So, our oven literally just got done. Grabbing my pot holders. [Music] This is done. All right. So, that needs a few more minutes to cook. I’d say probably another 15.