Miso Beef & Vegetable Pot Pie
A hearty home cooked pie that’s perfect for a family of 4, prepping for the freezer postpartum or work lunches for the week. Can be easily made vegetarian by swapping meat for 3/4 cup dried red lentils cooked to make 1.5 cups or 2 cans of chickpeas.
Photos don’t do it justice, it’s delicious!
There’s something so comforting about pie in winter - especially homemade
Ingredients Serves 4
1 small brown onion, sliced finely
4 cloves of garlic, crushed and roughly chopped
1/2 a medium fennel, sliced finely - stalks and all!
2 medium carrots, quartered and diced
1 cup frozen peas
500g chuck beef
2 Tbsp white miso paste, made into 1.5 cup broth
1 cup bone broth of choice - I did beef bone broth
smoked paprika powder
garlic powder
1/4 cup plain flour or buckwheat flour for lower gluten
1 frozen puff pastry sheet, thawed. (may need more depending on size/shape of dish) I like the Careme pastry brand, their 100% butter spelt puff pastry
Trim any gristle or unwanted fat from meat and place into a Dutch oven. Season with olive oil and salt/pepper. Then pour over the miso and bone broths. Cook for 2-2.5 hrs or until pulling apart easily. Set aside.
Cook all the vegetables except peas together on the stovetop until tender. Then add the peas and about 1 tsp each of the garlic and paprika powders.
Pull the meat apart so its shredded. Then add to vegetables along with all the broth.
Stir through flour and let sit on the stove for 10 mins on low.
Transfer to a baking dish if using, otherwise I keep it in my cast iron pan. Lay over the pastry and roll up sides if needed to form a crust. Score the middle with a few holes and brush pastry with a little milk to help achieve a golden crust.
Bake @ 180 degrees for 25 mins or until pastry is golden.