Beef and Butternut Squash Potpie
Beef and Butternut Squash Potpie is amazing. Steak is teamed up with butternut squash, apples, zucchini, mushrooms, carrots, bell peppers, onions, leeks and celery. It’s seasoned a little on the savory side but then it also has just a hint of sweet spices like cinnamon and nutmeg to make the point but without overwhelming the dish. This potpie could not have been more perfect!
These little potpies were wonderful. I actually baked one in a large deep dish pie, two in round ramekins and 4 in oblong bakers. I had enough filling for at least one more of the smaller baking dishes but I ran out of pie crust so I settled with this amount. I was on a potpie binge a couple of weeks ago and made my very first potpies with beef.
Then I decided to try one with butternut squash instead of potatoes and with a very subtle sweet edge. Oh, my. These potpies were heavenly. I ended up giving away the four that I made in the small oblong baking dishes to friends down the street who had a lot going on with their kid’s end-of-the-school-year programs. I think we all fell in love with these delicious potpies!
If you are going to give this potpie a try, I highly recommend that you go out and purchase all the ingredients. Don’t leave anything out. You will need all the savory flavors from the veggies and herbs to balance the sweet flavors from the butternut squash, apples and spices. It is perfection this way. But if you try to fool around with the recipe too much, you will probably not achieve the sumptuous and delightful dish that I did.
I was really happy with how my Beef Pot Pie turned out a couple of weeks ago, so I decided to try my hand at another one. This one has a gourmet flair with butternut squash and apples, along with all the veggies and seasonings. I also used my Homemade Coconut Oil Pie Crust which I think turned out as well, if not better, than crusts made with shortening. If you don’t mind a little bit of sweet flavor in a savory dish, then I think you’ll enjoy this lovely Beef and Butternut Squash Potpie. We sure did. And then some. 🙂
This lovely recipe is featured at All Free Casserole Recipes here.
Beef and Butternut Squash Potpie will have you drooling. Butternut squash, apples, and sweet spices are combined with steak, veggies and savory herbs for the ultimate potpie experience!
Here’s a spoonful.
You can bake these potpies in almost any kind of container. The recipe is enough to make 3 large 10-inch deep dish pies. So if you don’t have a lot of company coming over for dinner, you can freeze some of the potpies and bake later, or cut the recipe down for your immediate needs.
Here’s what I did.
I used these ingredients.
Brown beef in avocado oil. Cover with lid and cook about 15 minutes until beef is tender. Add leeks, onions and garlic. Saute a few minutes.
Add mushrooms and saute about 5 minutes longer.
Add bell peppers, zucchini, carrots and celery.
Add beef broth.
Add butternut squash and apples.
Add seasonings. Cover with lid and simmer about 15-20 minutes or until squash and carrots are fork tender.
Here the veggies are tender.
Combine flour and water and make a thin paste. Add to beef mixture and heat through until thickened.
Turn off heat and set aside.
Add potpie filling.
Cover with lattice crust.
Here’s one of the smaller oblong dishes.
Flute edges, cover with lattice crust.
On the smaller ramekins, I decided to only put the crust in strips in one direction.
Bake at 350 about an hour or until mixture bubbles up thickly between the crust. If necessary, tent with foil to avoid over-browning the crust.
The smaller dishes took between 45 minutes and an hour to bake.
Beef and Butternut Squash Potpie is so succulent and delicious, you will find it on your dinner menu often. Especially in the winter months when you want hot, comfort food like this.
This potpie is incredibly hearty, filling and very satisfying. If you enjoy potpies like I do, you’ll love this one made a little on the sweet and a little on the savory side.
I guarantee, once you try one bite of this gourmet-style potpie, you won’t want to stop!
Here’s the recipe.
BEEF AND BUTTERNUT SQUASH POTPIE
(My own concoction)
- [b]BEEF FILLING:[/b][br]
- 1 ½ lbs. top sirloin steak, cubed
- 1 large onion, chopped
- 1 leek, green top removed, diced
- 4 cloves garlic, minced
- 8-oz. sliced mushrooms
- 2 ribs celery, diced
- 1 butternut squash, peeled and cut in cubes
- 1 large Gala apple, cored and diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup matchstix carrots
- 32-oz. beef broth
- 1 ¼ tsp. sea salt
- ¾ tsp. black pepper
- 1 tsp. thyme
- ½ tsp. rosemary
- 1 tsp. marjoram
- ½ tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 1 tbsp. parsley
- about ½ cup flour
- 3 tbsp. avocado oil
- recipe for 3 top and bottom crust pies, or 6 individual pie crusts[br]
- [b][url href=”http://cantstayoutofthekitchen.com/2016/06/02/homemade-coconut-oil-pie-crust/” target=”_blank”]HOMEMADE COCONUT OIL PIE CRUST[/url]:[/b][br]
- 6 cups UNBLEACHED all purpose flour, plus more for rolling out the pie crust
- 1 ½ tsp. salt
- 1 ½ tsp. aluminum free baking powder
- about 1 ½ to 2 cups coconut oil
- ice water as needed
- Cut steak into cubes.
- Melt avocado oil in a very large skillet.
- Add beef.
- Cook a few minutes turning over each side so no pink remains.
- Cover with lid and continue cooking, stirring occasionally, about 15 minutes until beef is tender.
- Add onions, leeks and garlic.
- Stir to combine and continue cooking with lid on another 5 minutes.
- Add mushrooms and sauté 5 more minutes.
- Add butternut squash, apple, celery, bell peppers, zucchini, carrots, beef broth and seasonings.
- Cover with lid and cook until butternut squash and carrots are fork tender, about 15-20 minutes.
- Dissolve flour in enough water to make a thin paste.
- Stir to combine.
- Cook a few minutes until mixture thickens.
- Turn off heat.
- Set aside.
- Prepare pastry.
- Fit bottom crust into three different 10-inch deep dish pie crusts or about 12 large ramekins.
- Prepare top crusts.
- Divide beef filling between each pie.
- Top with top crust.
- Make about 6 slits in the pie for filling to bubble to the surface.
- Bake at 350° about 45 minutes.
- Reduce heat to 300° and bake an additional 15-20 minutes, or until filling bubbles up thickly through slits or lattice crust and tests done.
- If necessary, tent pies with foil to avoid over-browning.
- Yield: Each pie serves 6.[br]
- Mix flour with salt and baking powder.
- Cut in coconut oil with a pastry blender.
- Use as much as needed to get the flour to look like coarse meal.
- Add ice water – enough that you can stir the dough and it mostly adheres together.
- Form dough into six grapefruit sized balls.
- Place waxed paper on counter.
- Sprinkle very generously with flour.
- Place one of the dough balls in center.
- Cover with more flour and additional waxed paper.
- Roll out from the center to the edges, about 1/8” thick forming a circle that will completely cover the bottom and sides of pie plate.
- Fit dough into pie plate.
- Repeat, fitting dough into additional pie plates.
- Roll out remaining dough and have available for top crust.
- Divide beef pot pie filling between each pie shell.
- Cover with top crust.
- Flute the edges.
- Cut slits in the top to allow steam to escape.
- Bake as directed above.
These elegant potpies are great for a company dinner. They also reheat wonderfully for leftovers.
Every bite of Beef and Butternut Squash Potpie will have you drooling. No kidding. This stuff is amazing.
I made this in a Homemade Coconut Oil Pie Crust. The ingredients for the filling are actually very clean.