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Homemade Beef Potpie with Potatoes

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Submitted by vina

Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.

YIELD

16 servings

PREP

20 min

COOK

READY

5 hrs

If you’re picturing a flaky golden crust, think again. This is Pennsylvania Dutch pot pie, which is really a stovetop stew of homemade dough squares and potatoes swimming in rich beef broth.

The dough is simple: egg, milk and flour worked into a stiff ball, rolled paper-thin and cut into squares that cook up like tender, slippery noodles. The trick is keeping the broth at a hard boil as you drop them in one at a time, so they don’t clump into a sticky mass.

First the stewing beef simmers low and slow until fork-tender, building a deeply savory broth. Then you fish out the meat, add onion and parsley, and layer cubed potatoes with the dough squares right into the bubbling pot. Twenty minutes later the potatoes are soft, the dough plump, and the beef gets stirred back through.

Kitchen Tips

  • Roll the dough as thin as you can; thick squares stay gummy in the center instead of turning tender.
  • Drop the squares into a hard, rolling boil one at a time so they don’t stick together.
  • Don’t rush the beef. A few low hours is what turns tough stewing meat silky and builds the broth’s flavor.
  • Add a splash more water if the pot thickens too much during the final simmer; it should stay brothy.

Variations

  • Use a whole stewing hen instead of beef for the classic chicken version.
  • Toss in sliced carrots or celery with the potatoes for more vegetables.
  • For richer dough, use the egg-and-milk version; the broth-only dough is the leaner, traditional alternate.

Ingredients

2 907.2
POUNDS G STEWING BEEF
6 1.4
CUPS L WATER
1 ½ 7.5
TEASPOONS ML SALT
4 4
MEDIUM MEDIUM POTATOES
1 ½ 355
1 1
LARGE WHOLE EGG *
3 45
TABLESPOONS ML MILK
1 5
TEASPOON ML ONIONS
minced
1 5
TEASPOON ML PARSLEY LEAVES

Directions

Beat egg and add milk, add flour to make a stiff dough. Roll out paper thin and cut in inch squares.

Keep broth boiling while adding dough squares in order to keep them from sticking together.

Alternate dough recipe: Add 4 -5 tablespoons broth to flour to make a stiff dough.

Roll out paper thin and cut in inch squares. Keep broth boiling while adding dough squares in order to keep them from sticking together.

Cook meat in salt water until it is tender ( about 4 hours on low ( 2 ) ).

Remove meat from broth - add minced onion and parsley to broth.

Bring to fast boil and add alternate layers of cubed potatoes and squares of dough.

(See hints and tips below for dough recipe) Cover and cook 20 minutes adding additional water if needed.

Add meat and stir through potpie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 980 42% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 1056mg 44%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 17%
Sugars g
Protein 136g
Vitamin A 1% Vitamin C 21%
Calcium 7% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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