Auntie Em’s Steak and Potato Pot Pie
I was browsing on the internet and found this recipe – it’s very tasty. Thought I’d share this with you. Terri (Theresa) Wahl is the chef and owner of Auntie Em’s Kitchen in the Eagle Rock neighborhood of Los Angeles. She started her career in an all-girl punk band called The Red Aunts where she played guitar. Terri was constantly inspired by different tastes and cuisines she sampled during her tour across USA, Europe and Japan with her band…and that’s how she started her catering business in 1996, followed by Auntie Em’s Kitchen in 2001. Auntie Em’s is known for its farm-fresh, seasonal comfort food.
Auntie Em’s Ingredients for the Pastry
- 2 sticks unsalted butter
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 3-6 tbsp ice water
For the Pastry
- Cut up the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
- Place the flour, salt and sugar in a food processor and pulse to combine.
- Add the butter pieces to the dry mix and pulse until mixture forms coarse small crumbs, about 10-15 seconds.
- Add 3 tbsp ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
- Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
- Divide into two balls and shape each into a flat round disc.
- Wrap each disk in plastic wrap and refrigerate for one hour.
Auntie Em’s Ingredients for the Steak and Potato Filling
- 2 lbs already braised beef rib meat pulled off the bone (you can use any cooked stewing beef, but I prefer the ribs because they have the most flavor)
- 4 carrots, peeled and cut in 1 inch dice
- 3 small russet potatoes, peeled and cut in 1 inch dice
- 5 tbsp unsalted butter
- 1 large yellow onion, chopped
- ¾ cup frozen green peas
- 5 tbsp flour
- 1 cup beef broth
- ¼ cup cognac or dry red wine
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp salt
- ½ tsp ground black pepper
- 1 egg
- 1 tsp water
For the Pie Preheat the oven to 425 degrees F
- Place the potatoes in a pot of cold water. Bring this to a boil.
- After 10 minutes, add the carrots and cook 5-10 minutes more until both the potatoes and carrots are fork tender. Drain and set the vegetables aside.
- Melt the butter in a wide sauté pan, add the onions and cook until translucent.
- Sprinkle in the flour; stir and cook 5 minutes, but do not brown.
- Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
- Add the cognac or wine, rosemary, thyme, salt and pepper and cook 5 more minutes.
- Add the beef, potatoes, carrots and frozen peas to this sauce and mix gently.
- Pour mixture into a 2-quart casserole, soufflé dish, or large ramekins if you’re making individual pot pies.
- Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins. Press down the pastry over the edges of the dish, folding them as necessary.
Auntie Em’s Kitchen
4616 Eagle Rock Blvd
Los Angeles, California, 90041
323 255 0800