Chef Kim's beef pot pie - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Chef Kim's beef pot pie

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1 lb Beef cubed

½ Cup each  Carrots, Celery, Mushrooms, Bell Peppers, Green Beans, Onions

1 Oz Olive Oil

16 Oz Beef Stock

3 Oz Red Wine

2 Tbl Corn Starch

Salt & Pepper

In a skillet, sauté in oil the peppers, onions, mushrooms & carrots until tender. Add remaining veggies and beef. Fill the dough lined-pan with this mixture. In same skillet add stock and bring to a simmer. Whisk in the combination of starch & wine. Whisk to incorporate and to thicken the sauce. Add Salt & Pepper to taste. Pour over the beef & veggie mixture and top with desired crust/topping.

Biscuit Topping- Follow the package direction on the Self -Rising Flour Bag. Cut biscuits and place on top of pie. Egg wash the tops for a golden brown result.

Puff Pastry Topping- Cut the dough to generously cover the top of the pie. Score the top and egg wash for golden brown baking results.

Pie Dough Topping – Cut the dough to the size of the outer rim of the baking container. Crimp the edges, egg wash and score the top.

Bake at 375F until golden brown. Check in 16 minutes.

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