Beef and Caramelized Onion Pot Pie

Hearty Pot Pies Beef and Caramelized Onion Pot Pie
Beef and Caramelized Onion Pot Pie
Makes 6 to 8 servings
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  1. 3 cups chopped peeled Yukon gold potatoes (about 1 pound)
  2. 1½ cups coarsely chopped carrots
  3. 6 tablespoons olive oil, divided
  4. 4 cups chopped sweet onion (about 1 pound)
  5. 5 cups cubed top sirloin steak (about 21/2 pounds)
  6. 1 teaspoon kosher salt
  7. 1 teaspoon ground black pepper
  8. ½ cup unsalted butter
  9. ½ cup all-purpose flour
  10. 1 (32-ounce) container beef broth
  11. 1 tablespoon chopped fresh rosemary
  12. 1 Cornmeal Buttermilk Piecrust (recipe follows)
  13. 1 large egg
  14. 1 tablespoon water
  1. Preheat oven to 375°. Spray 13x9-inch baking dish with cooking spray.
  2. In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 15 minutes, adding carrots during last 5 minutes. Drain well.
  3. In Dutch oven, heat 2 tablespoons oil over medium heat. Add onion; cook, stirring occasionally, until golden brown, about 15 minutes. Remove from pot.
  4. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Sprinkle steak with salt and pepper. Add half of steak to pot, and cook until browned, 2 to 3 minutes per side. Remove steak from pot. Repeat procedure with remaining 2 tablespoons oil and remaining steak.
  5. Melt butter in Dutch oven over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually stir in beef broth; cook, stirring constantly, until thickened about 10 minutes. Stir in cooked vegetables, steak, and rosemary; cook mixture just until it comes to a simmer. Pour mixture into prepared pan, and top with prepared Cornmeal Buttermilk Piecrust. Cut decorative slits into crust to let steam escape. In a small bowl, whisk together egg and water; brush onto crust, and sprinkle with additional kosher salt, if desired.
  6. Bake until crust is golden brown and filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Paula Deen Magazine
Cornmeal Buttermilk Piecrust
Makes 2 (14x10-inch) piecrusts
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  1. 2 cups all-purpose flour
  2. ½ cup self-rising yellow cornmeal mix
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon ground black pepper
  5. 1 cup cold unsalted butter, cut into ½-inch pieces
  6. ½ cup cold whole buttermilk
  1. In the work bowl of a food processor, pulse together flour, cornmeal, salt, and pepper. Add butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a very lightly floured surface, and divide in half. Shape each portion into a disk, and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll one portion of dough to a 14x10-inch rectangle.
  1. Freeze the extra piecrust in a heavy-duty resealable plastic bag for up to 2 months.
Paula Deen Magazine