- For Grinding -
- 1 Ib. Elk rough
cubed
- About 4 oz. of
beef fat
- For the Pot Pie -
- 1 Diced
small sweet potato
- 1-2 Red potatoes
diced
- 1 C Frozen peas
- 1 Diced
large carrot
- 15 oz. Can
beef broth
- 8 oz. Beer
- 4 C Water
- 2 T Butter
- 2 T Olive oil
- 1 T
Minced rosemary
- 1 T Minced
garlic
- 1 Small minced
onion
- 2 t Thyme
- 1/4 t Red pepper
flakes
- Salt and pepper
to taste
- About 2
T of flour for dredging
- 1 Egg for egg
wash
Heat
your dutch oven to medium-high heat with the melted butter and olive
oil. Once hot, throw your meat into the pot and sprinkle with salt
and pepper. Once the ground meat is cooked, sprinkle the flour throughout the
meat and add the beer, beef broth, and water along with the garlic, onion,
red pepper flakes, thyme, and rosemary.
Bring
the temp down to a simmer and let cook at least 15 minutes. Add the sweet
potatoes, carrots, red potatoes, and peas to the pot. Once the veggies
are fork-tender, taste for salt and fill individual ramekins.
Roll out
store bought or homemade pie crust and cut to fit the top of
ramekins. When covering the ramekin with dough, press the edges around the
ramekin to keep the stew from spilling out. Put a couple slits in the top of
each pie and brush with an egg wash. Set on a cookie sheet and place in the
oven at 400 until the top is golden brown. It is ready to enjoy!!!
PS: If you
are cooking the pot pie in a regular sized pie pan, you will want dough on the
bottom of the pan. Fork the bottom of the dough and throw in the oven at 400
until golden. Now
fill the pan with the stew and cover with dough, fork, and throw in the oven at
400 until golden brown.
Bethy uses a Weston Pro 350 Commercial Grade No. 8 Electric Meat Grinder.
Bethy Rossos is an authentic, down-to-earth lady from Portland. As a past contender on Fox's Masterchef (Season Four) and the host of Adrenaline Hunter TV, Bethy's passion for cooking and hunting make her the ideal contributor to this blog.
