Description
Learn how to make a delicious venison pot pie with our easy-to-follow recipe. Perfect for cozy family dinners or special occasions. Click to get started!
Ingredients
- 454 g beef steak, cut into 1-inch cubes
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- salt and ground black pepper to taste
- 2 tbsp (30 ml) all-purpose flour
- 2 tbsp (30 ml) vegetable oil
- 5 large onion, diced
- 3 cloves garlic, chopped
- 180 ml beef broth
- 2 tsp (10 ml) Worcestershire sauce
- 1 (400 g) can beef broth
- 3 tbsp (45 ml) cornstarch
- 80 ml water
- 3 large potatoes, cubed
- 3 large carrots, cubed
- 3 stalks celery, sliced
- 240 g frozen corn
- 240 g frozen peas
- 1 large egg
- 2 tsp (10 ml) milk
- 1 (400 g) package double-crust pie pastry, thawed
- 360 g fresh mushrooms, sliced
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a 9-inch deep pie dish with grease.
- In a bowl, mix the beef cubes with garlic powder, onion powder, salt, and pepper, then sprinkle with flour and toss to cover evenly.
- Warm up vegetable oil in a medium saucepan over medium heat. Add diced onion and chopped garlic; cook until they become soft and see-through, about 5 to 7 minutes. Turn the heat to high and add the beef. Stir to brown quickly, about 1 to 2 minutes, keeping the insides rare. Transfer the beef to a large bowl.
- Pour beef broth and Worcestershire sauce into the same pan, bringing it to a boil while scraping up any browned bits with a wooden spoon. Let it reduce until the pan is nearly dry, about 10 to 15 minutes. Lower the heat and add the beef broth.
- In a small bowl, mix cornstarch with water until dissolved, then pour into the pan, stirring constantly. Simmer until the mixture thickens, roughly 5 minutes.
- Meanwhile, bring a big pot of lightly salted water to boil. Add the cubed potatoes, carrots, and sliced celery, cooking uncovered for 2 minutes. Drain them in a colander and immediately plunge the vegetables into ice water for several minutes to halt cooking. Drain again.
- Combine the drained veggies with the beef, adding the frozen corn and peas; mix well.
- In a small bowl, beat the egg with milk to create an egg wash and set aside.
- Fit one pie pastry into the greased pie dish, trimming as necessary. Spoon the beef mixture into the crust and pour the thickened gravy over it. Spread sliced mushrooms evenly over the top and cover with the second pastry. Brush with egg wash and cut slits in the top for vents.
- Bake in the preheated oven until the crust turns golden and the filling bubbles, 45 minutes to 1 hour. If the edges darken too quickly, shield them with foil until the center catches up.
- Allow the pie to cool for 5 minutes before serving.
Notes
- Sear the venison cubes until browned for a richer flavor before adding broth and Worcestershire sauce.
- Sauté mushrooms separately until golden to enhance texture before mixing with filling.
- Pre-bake bottom pastry briefly to avoid a soggy crust; sprinkle fresh herbs over filling for color and flavor.
