Description
Warm up your chilly evenings with a delightful Beef Short Rib Pot Pie, a comforting dish that masterfully combines tender beef and a flaky crust. This recipe promises to impress family and friends alike with its rich flavors and satisfying presentation. The hearty filling, infused with spices and fresh vegetables, is enveloped in golden-brown pastry, making it the perfect centerpiece for any cozy gathering. Not only is this pot pie a feast for the senses, but it can also be prepared ahead of time for stress-free entertaining. Enjoy every bite as you savor the warmth and comfort this classic dish brings.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsalted butter
- 2 pounds boneless beef short ribs
- ½ medium white onion
- 3 medium poblano peppers
- 1 28-oz. can crushed tomatoes
- 1 cup frozen peas
- 1¾ cups low sodium beef broth
- ½ cup milk
- 1 large egg
Instructions
- Prepare the crust by mixing flour, salt, and butter until crumbly; add egg yolk, water, and olive oil. Chill for at least 30 minutes.
- In a Dutch oven, brown seasoned beef short ribs on all sides; set aside.
- Sauté diced onion, poblano peppers, and other vegetables until softened.
- Stir in flour and gradually whisk in broth; add crushed tomatoes and spices; simmer.
- Return beef to the pot; cover and simmer for about 2 hours or until tender.
- Preheat oven to 375°F (190°C). Roll out chilled crust to fit a baking dish; fill with beef mixture; cover with dough and cut slits for steam.
- Brush with beaten egg; bake for 45–50 minutes until golden brown. Let cool before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg