Sir LoB, I will assume you are trying to be funny?
- don't quite your day job!
- don't quite your day job! 
2 questions about beef pot pie?
- Thread starter BAPyessir6
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Try telling them in a pub in England that what they served you wasn't steak kidney pie, but steak and kidney cobbler and see how well that goes.
Andy M.
Certified Pretend Chef
That can be your definition. I'll keep mine.
Sir_Loin_of_Beef
Chef Extraordinaire
I don't have a day job.Sir LoB, I will assume you are trying to be funny?
Linda0818
Executive Chef
I always do a top and bottom crust when I make my homemade chicken pot pie.
The one and only time I tried to make a beef pot pie, it was a disaster. I put together the crust and the innards (the beef, the vegetables, etc) and I used cornstarch to thicken the mixture before pouring it all into the crust and baking it. So I get it out of the oven and let it cool down a bit while I put together a few other things for the meal.
Okay, it's dinnertime, let's eat! I cut into the pot pie and the entire inside was jellified. The cornstarch had turned the beef broth into jelly. It was inedible. I ended up having to throw the whole thing away.
That was the first and last time I attempted homemade beef pot pie.
The one and only time I tried to make a beef pot pie, it was a disaster. I put together the crust and the innards (the beef, the vegetables, etc) and I used cornstarch to thicken the mixture before pouring it all into the crust and baking it. So I get it out of the oven and let it cool down a bit while I put together a few other things for the meal.
Okay, it's dinnertime, let's eat! I cut into the pot pie and the entire inside was jellified. The cornstarch had turned the beef broth into jelly. It was inedible. I ended up having to throw the whole thing away.
That was the first and last time I attempted homemade beef pot pie.
LOL, poor you. But had you peeled away the crusts and sliced it - then you could call it Poor Man's Aspic.
Linda0818
Executive Chef
Didn't even think of that. But yeah, nobody would have eaten it anyway.
Kathleen
Cupcake
Get the aspic out of the crust and into a pot. Heat it gently adding a bit more beef broth. Crumble the crust and mix with the now gravy-like aspic. Enjoy.
Linda0818
Executive Chef
That's a great idea, but, like I said, I doubt I'll make it again. That was several years ago. I like my chicken pot pie better. However, if I ever did attempt another beef pot pie, I would use flour for thickening the gravy mixture instead of cornstarch.
BAPyessir6
Sous Chef
Beef pot cobbler!
BAPyessir6
Sous Chef
So like a biscuits and gravy kind of deal? Or cornbread crumbles in chili kind of deal?
This intrigues me and I've never heard of it or tried it before.
Kathleen
Cupcake
@BAPyessir6 I made it up, you know. It's just what I'd try if the filling was too "gelled." I think it would be like pot pie crust broken up and mixed in the filling.
jennyema
Chef Extraordinaire
I’d eat that !
