Veal Pot Pie

CategoryDifficultyBeginner
Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 2 tsp vegetable oil
 1 lb ground veal
 2 tbsp unsalted butter
 ½ cup diced white or yellow onion
 2 large carrots, diced
 2 garlic cloves, minced
 ¼ cup all-purpose flour
 1 tsp salt (plus more to taste)
 3 cups beef stock or broth
 2 small Russet potatoes, peeled and cubed (roughly 8-12 ounces)
 ½ cup frozen peas
 2 tbsp milk
 2 tbsp fresh thyme leaves
 1 box refrigerated pie crust (2 count), softened as directed on the box
1

Preheat oven to 425F. Lightly grease a 9 inch pie plate.

2

In a large 12 inch skillet, heat oil over medium heat until hot. Add the veal and a big pinch of salt. Cook until veal is no longer pink, about 5 minutes. Drain any excess grease then transfer meat to a bowl.

3

Add butter to the skillet, scraping up any brown bits left behind. Once melted, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.

4

Stir in the flour and salt to make a roux (paste), then slowly stir in the broth.

5

Bring to a boil then add the potatoes. Cook for 10-15 minutes or until the mixture has thickened and potatoes are fork tender, stirring often so the potatoes don’t stick.

6

Add the peas, cooked veal, milk, and thyme. Taste and adjust for seasoning if necessary.

7

Line the bottom of the pie plate with one pie crust. Add the filling then top with remaining pie crust (trim if necessary). Seal the edge with a fork then cut slits in the middle to let steam escape.

8

Bake for 25-30 minutes or until golden brown and bubbly. Cool for 15 minutes before serving.

Ingredients

 2 tsp vegetable oil
 1 lb ground veal
 2 tbsp unsalted butter
 ½ cup diced white or yellow onion
 2 large carrots, diced
 2 garlic cloves, minced
 ¼ cup all-purpose flour
 1 tsp salt (plus more to taste)
 3 cups beef stock or broth
 2 small Russet potatoes, peeled and cubed (roughly 8-12 ounces)
 ½ cup frozen peas
 2 tbsp milk
 2 tbsp fresh thyme leaves
 1 box refrigerated pie crust (2 count), softened as directed on the box

Directions

1

Preheat oven to 425F. Lightly grease a 9 inch pie plate.

2

In a large 12 inch skillet, heat oil over medium heat until hot. Add the veal and a big pinch of salt. Cook until veal is no longer pink, about 5 minutes. Drain any excess grease then transfer meat to a bowl.

3

Add butter to the skillet, scraping up any brown bits left behind. Once melted, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.

4

Stir in the flour and salt to make a roux (paste), then slowly stir in the broth.

5

Bring to a boil then add the potatoes. Cook for 10-15 minutes or until the mixture has thickened and potatoes are fork tender, stirring often so the potatoes don’t stick.

6

Add the peas, cooked veal, milk, and thyme. Taste and adjust for seasoning if necessary.

7

Line the bottom of the pie plate with one pie crust. Add the filling then top with remaining pie crust (trim if necessary). Seal the edge with a fork then cut slits in the middle to let steam escape.

8

Bake for 25-30 minutes or until golden brown and bubbly. Cool for 15 minutes before serving.

Veal Pot Pie
IngredientsDirections

Recipe and photography courtesy of the Cattlemen’s Beef Board and Homemade In The Kitchen.