Winter often means colds and flu and temperatures that chill you to the bone. That’s when comfort foods come to mind.
When you think back to when you were a child and a little under the weather, nothing made you feel better than a warm, home-cooked dish that nourished both your body and soul. A comforting hug from a loved one only added to the warmth.
Pot pies are a popular comfort food, and this one-dish Southern Comfort Beef Pot Pie is sure to make you feel better. Serve it with a fresh salad for a healthy and delicious meal.
To make it extra special, try using phyllo dough for the crust instead of regular pie dough for a flaky texture and richer flavor your family will love.
SOUTHERN COMFORT BEEF POT PIE
1 pound chuck steak, cut into 3/4-inch cubes
Salt and pepper to sprinkle over beef cubes
Flour to coat beef cubes
2 tablespoons olive oil
1 1/2 cups frozen peas, thawed
1 3/4 cups baby carrots, sliced thin
1 3/4 cups potatoes, diced
1/2 cup chopped celery
1/2 cup chopped onions
1 clove garlic, minced
1 teaspoon dried parsley flakes
1(10-ounce) jar or can of mushroom pieces and stems, drained
3 1/2 cups beef broth
1 regular-size package of dry brown gravy mix
1/2 cup cold water
2 sheets of commercial puff pastry dough from a 1.1-pound package
Nonstick cooking spray
1 tablespoon margarine or butter, melted
Sprinkle beef cubes with salt and pepper to taste. Place beef cubes in a Ziploc bag and add just enough flour to coat cubes.
Pour in the center of a large, heavy skillet and swirl to cover the bottom of pan. Put beef cubes in hot oil and brown meat over medium-high heat, about 6-8 minutes. Remove meat and set aside.
Place peas, carrots, potatoes, celery, onions and minced garlic in same skillet and add beef broth. Cook vegetables until tender, about 20 minutes.
Add mushrooms. Mix gravy mix with 1/2 cup of cold water. When mixture begins to boil, stir in gravy mixture until it begins to thicken. Lower heat to medium-high and add beef. Mix thoroughly and simmer an additional 15 minutes and then set aside.
Prepare a 9-by-13-inch baking dish with nonstick cooking spray. Roll out the first sheet of Phyllo dough between two pieces of waxed paper that’s slightly floured to measure 9-by-13 inches.
Pour the meat and vegetable mixture into the baking dish. Cover with first sheet of Phyllo dough and spray top of it with nonstick cooking spray.
Roll out second sheet of Phyllo dough the same as the first and place on top of the first layer of dough. Flute edges of both sheets of dough and make six slits in top of dough.
Drizzle melted butter over top and bake in preheated 400-degree oven. Bake for 18-20 minutes or until dough is lightly browned and crispy. Serves 8.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
