I always make this pot pie in the dutch oven. The standard pie plate is definitely not big enough because everyone goes back for seconds.
Another delicious recipe for a cold winter night – easy and delicious. This pot pie has flavour that explodes in your mouth.
Pork (or Beef) Pot Pie
Ingredients:
1 medium onion (chopped)
1 tbsp olive oil
1 cup chopped bell pepper
3 or 4 cloves garlic (diced)
1/4 tsp cumin
1/2 tsp Italian seasoning
1/4 tsp curry powder
1/2 tsp parsley
1 lb ground pork (or beef)
1 tsp salt and pepper
1 tsp Worcestershire sauce
dash hot sauce
3 cups chicken broth
2 cups vegetables (diced carrots and turnip)
1 can corn (or frozen)
1 1/2 tbsp corn starch
1/2 cup cold water
Directions:
In large skillet or dutch oven, saute onions in oil; add bell pepper and fry 1 minute; add parsley, garlic, ground meat, garlic, herbs, spices and seasoning. Fry until meat is cooked (about 10 minutes). Be sure to break apart in small pieces.
In small saucepan, add broth, carrots and turnip. Bring to boil, then simmer 5 or 6 minutes. When done, add vegetables and broth to meat mixture; add corn and mix through. Dissolve corn starch in cold water and add. Heat through until it thickens.
Top with dinner pastry (for dinners, meat or pot pies). Click HERE for the recipe. Bake uncovered for 20 to 25 minutes in preheated oven (375°)
Although the pot pie is a meal by itself, I usually serve it with baked potatoes.
Originally, I made these pies with ground beef but switched to pork when meat prices skyrocketed. Nobody ever noticed the difference.
