tarragon beef pot pie…mmm mmm good…

22 Mar

a messy savoury beefy pot pie like thing...

Once upon a time I went to the Brick Street Bakery in the Distillery with a co-worker for lunch.  I had a delicious tarragon chicken pie and realized that I had never cooked with that herb before.  I made a mental note to look for it the next time I went grocery shopping.  Well it took about 6 months to retrieve that mental note and I finally got around to using it.

This recipe started out as not a recipe at all!  I was already making a beef stew when I was scrounging through the cupboards and found a pie crust mix that you only had to add water to.  I made the stew a little thicker, put it in a casserole dish, mixed up the pie crust, rolled it out and placed it on top of the stew.  In the oven it went and boy was it tasty!

This time around I changed it up a little but the principle is still the same…buy some instant pie crust or something like Bisquick and you can instantly turn a stew into a pot pie.

What you need!
1 small beef roast
2 medium carrots
1 large potato
1 cup corn
1 cup frozen peas
3 cups of mushrooms or one small package
1 onion
5 cloves of garlic
1 can of condensed beef broth
3 tbsp tarragon (fresh is best or dried will do)
2 tbsp dark soy sauce
2 tbsp corn starch
4 tbsp water
salt
pepper
olive oil

For the crust:
2 cups of Bisquick
1 cup of milk
2 eggs

What to do!

1.  Start by cutting up all your veggies.  Dice the onions and mince the garlic.  Cut the carrots into small pieces and the potatoes in to bigger chunks.

2.  Cut your roast into large bite size pieces.

3. In a large pot on medium-high heat, drizzle some olive oil and sautee the onions and garlic.  Cook until golden brown.

4.  Add in your beef, soy sauce and a bit of salt and pepper.  Cook until brown.

when all the red turns to brown, you're good to go!

5.  Add the carrots and potato and stir for a couple of minutes and then add the mushrooms.  Add the beef broth and let it come to a boil.  Turn it down to a simmer for 10-12 minutes until the beef is tender.

6.  In a small bowl, put the cornstarch and water in and set aside.

7.  Once the beef is tender, add in the corn and peas and give it a quick stir.  Mix the cornstarch and water extremely well and slowing mix it into the hot stew. Keep stirring and cooking for a few minutes until it all starts to thicken up.  If your stew needs more thickening, just repeat the cornstarch and water mixture until you get a nice consistency. Add the tarragon and season to your liking.

Put the whole stew into a 9×11 casserole dish and set your oven to 400 degrees F.

8.  In a large mixing bowl, add the Bisquick mix and slowly mix in the eggs and milk.  Once the batter has no more lumps, slowly drizzle it on top of the beef stew making sure to pour it evenly over the surface.

9.  Place it in the middle rack of your over for about 40 minutes or until the top is a nice brown colour.  Let it stand for 5 minutes, cut and then enjoy!

Approx Costs:

beef – $8.00
bisquick crust – $2.00
beef broth – $2.00
veggies – $5.00
seasoning – $1.50

Total: $18.50 for 8 servings or $2.31 per person

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One Response to “tarragon beef pot pie…mmm mmm good…”

  1. Ray March 22, 2010 at 9:33 am #

    Mmmmm – tarragon is my fave! Awesome in mushroom soups!

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