NOT BURGERS! Episode 6 – BEEF POT PIE

As part of a series I’ve created for my ground beef partner Schweid & Sons I present NOT BURGERS! an episodic stand-n-stir to give you great ideas for what to do with ground beef other than make burgers.

Now that the holidays are fast approaching it’s time to impress the family with this one – a homemade, ground beef Pot Pie. It’s time to make a real savory pie with fresh ingredients and high quality ground beef. The frozen pot pies you find in the supermarket have nothing on this.

The recipe can be found on my website (georgemotz.com) and on the Schweid & Sons website (schweidandsons.com).

Directed, hosted and edited by George Motz for Over Easy Films. Apron by Bluecut, music by Ted Motz.

Some people think i eat burgers all day long every day which is sort of true except i do like to cook other foods just like you i’m gonna show you things you can do with ground beef that’s not a burger The holidays are fast approaching so it’s time to impress the family with this one beef pot pie that’s right step away from the freezer aisle people put down that frozen pot pie you just picked up get home and make a real pot pie with real ingredients and high quality fresh ground beef you’ve

Got this i can do it you can do it trust me pot pie has an odd and very long history savory pies may go back as far as the ancient egyptians there is evidence though i have not personally seen this of drawings of pie in the tomb of ramses ii

In the valley of the kings in egypt bakers to the pharaohs would include things like nuts and fruit and a primitive pastry that goes back as far as 1300 bc savory pies then traveled through ancient greece the roman empire and eventually the 16th century england where it became a mainstream dish to

This day the brits still take their savory pies very seriously they eat them hot to eat them cold don’t mess with a brit in a pot pie traditionally a beef pot pie is made with cubes of stew beef but my recipe uses fresh ground beef it’s a lot easier you’ll also find the

Usual suspects in pot pie like tiny cubed potatoes and carrots sliced mushrooms diced sweet onion butter frozen peas cherry white wine beef stock worcestershire heavy cream dry thyme garlic powder and flour oh and of course high quality fresh ground beef from schweiden studs for the crust i only use my favorite

Flaky butter crust recipe from my friend paula haney at who’s your mama pie company in chicago you can go to the store and buy a pre-made crust but it’ll never be as good as making your very own crust at home do it first let’s saute the ground beef

You want to chop and cook the beef in the pan and then drain the fat and set it aside next saute the onion and the butter when the onions just begin to brown add the mushrooms and cook for five more minutes Add the sherry and add the wine cook just enough to make sure the alcohol burns off now add the spices the cooked carrots and potatoes reintroduce the beef to the pan one tablespoon of worcestershire add the flour to the pan and coat the contents with the flour

Next add the beef stock but do it slowly while stirring reduce the heat add the peas and stir in the cream once everything’s mixed up in the pan turn off the heat it’s time to roll out some dough you’re going to need two pieces of dough one for the top and one

For the bottom Okay sure i know going to the store and buying a pre-made crust is probably easier but man it’s never going to taste like this see look how easy that was so easy now we need to fill the pie plates and get it ready for the oven okay this is slightly cooled

You’re going to think to yourself that’s a lot of filling for that little pie you’re going to find a way to fit it all in there you’ll see Before you put the top crust on you’re going to want to make the edge of the pie moist put that right on the edge the most fun part is putting the lid on this thing top crust here it comes using a fork gently pinch along the edge

So that the top and bottom stick together take a knife cut off the excess look at that yeah even have a breast that’s pretty cool actually very important last step i’m going to cut a few slits in here for air holes so it doesn’t explode into the preheated oven 400 degrees for

30 minutes It’s ready how do you know it’s ready because the liquid is bubbling out of the top that’s how you know it’s done you really should let it cool down because as you know it’s piping hot and i could burn myself Please i just burned the inside of my nose that hurt savory pot pie made with fresh ground beef oh wow that is exactly what it tastes like get the recipe on triedandsons.com or my website georgemooch.com happy holidays