Lunch / Dinner
Beef Pot Pies with Spring Vegetables
With a flaky crust and a rich beef-and-potato filling, these lightened pot pies satisfy a hearty appetite. The addition of carrots, snow peas, pearl onions, and fresh herbs gives them a light spring touch while also supplying more nutrition.
FOR THE CRUST, WHISK:
FOR THE FILLING, SEAR:
Preheat oven to 450°.
For the crust, whisk together flour, salt, oil, ice water, and chives in a bowl; mix until flour is moist. Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into a ⅛-inch-thick circle (wide enough to cut out 4 crusts).
Place 4 ovenproof bowls (12–14 oz. capacity) upside down on dough. Cut around bowls to form the crusts. Refrigerate dough circles and scraps while preparing the filling.
For the filling, sear beef in 2 tsp. oil in a large pot over medium-high heat, stirring often, until beef browns all over. Add tomato paste; cook 1 minute. Deglaze pot with ½ cup broth, scraping up any brown bits. Add remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes. Add pearl onions, mushrooms, salt, and pepper; return to a simmer.
Whisk together cornstarch and cold water; stir into soup and cook until thickened, about 2 minutes. Off heat, stir in peas and parsley.
Ladle about 1½ cups filling into each ovenproof bowl. Place 1 dough circle over each bowl; crimp edges with a fork. Cut shapes from dough scraps to decorate tops of pot pies. Brush egg white over dough circles. Place pies on a baking sheet.
Bake pies until crusts are golden and filling is bubbly, 20 minutes. Remove pies from oven; crack crusts with a fork, and let pies rest 15–20 minutes before serving to allow filling to cool and thicken.
Per pot pie
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 787mg 32%
Carbs 41g 13%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.