Homemade cannabis-infused beef pot pie
If you’re looking for a genuinely inspirational pot pie recipe, then you’ve come to the right place, as the flakey crumbly crust is to die for, and the hearty, melty and meaty gravy filled centre is delicious. However, you will need quite a few base ingredients on hand to get started, so make sure that you’re prepared before you start tossing the crust for this beef pot pie together.
What’s in beef pot pie?
Beef pot pie offers a light, flaky crust that is identical to what you’d find with any sweet pastry pie, but the insides typically hold a host of healthy vegetables and other ingredients. For this more traditional version, you’ll need beef (chuck roast is preferred, but the ground will do), mushrooms, peas, broth, egg, flour, a couple of different sauces, flavouring, and one cannabis-infused pie crust to bring the whole thing together.
Is it hard to make?
This pot pie recipe is a tad more complicated than the frozen ones that you’re probably used to, but it’s nearly impossible to mess it up because there is no wrong variation when it comes to the filling ingredients. Some people like them runny, and others prefer them to be thick and easy to cut, and you’ll figure all of that out along the way, but if even if you’ve never made one before, they’re straightforward as long as you follow the instructions closely.
A from-scratch beef pot pie recipe
This incredible beef pot pie recipe results in a great sealed crust that is filled with a thick and delicious stew-like filling that is full of protein. The filling is precooked to ensure an even temperature, and it's wrapped in a light crust to seal in all the juicy goodness before it’s baked in the oven to completion. It is, however, essential to note that for the best flavour, it’s the crust that needs to be infused, so you’re going to want to head on over to our recipe guide and make a batch before you get started here.
Preparation: 15 minutes
Cooking: 2 hours 30 minutes
- 1 batch cannabis-infused pie crust
- 2 lbs cubed boneless beef chuck eye roast (or ground beef)
- 2 cups beef broth
- 1 cup frozen peas
- 1/2 cup water
- 4 ounces mushrooms (sliced)
- 4 minced garlic cloves
- 3 large carrots (peeled and cubed)
- 1 large egg
- 1 cooking onion (peeled and diced)
- 3 tablespoons all-purpose flour
- 3 tablespoons avocado oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Saucepan with lid
- Wooden spoon
- Casserole dish
- Sauce brush
- 9-inch pie plate
- Paring knife
Begin by preheating the oven to 35F and adding the oil and beef to a saucepan. Brown the meat over high heat.
Once the beef is cooked, reduce the heat to medium, and add the mushrooms and other vegetables to the mix.
Saute the ingredients until the onions turn translucent and soft, and then toss in 1/2 cup of water, broth, soy sauce, Worcestershire sauce, and the bay leaf.
Cover the saucepan with its lid and simmer the ingredients for 5 minutes before transferring the mixture to a casserole dish.
Add the remaining ingredients to the casserole dish except for the pie crust and egg, and then let the filling make for 1 hour 15 minutes.
Remove the bay leaf from the filling, and then prepare the pie crust by brushing the exposed portions with a thin layer of egg.
Fill the pie shell and then cover it with a second layer of crust.
Use a paring knife to cut a large cross in the middle of the beef pot pie.
Bake the beef pot pie in the oven for 30 minutes, or until it turns a light golden brown around the edges.
Place the pie on a cooling rack for at least 15 minutes before serving.
Once the beef pot pies are sealed in a crust layer, they can be baked to enjoy right away or frozen to be ready for when a craving hits. When the cooked pies have cooled, they are no longer suitable for the freezer, but they can be stored in the fridge in an airtight container for up to four days, and they’ll stay fresh the whole time.