Potato Pot Pie

I love finding new ways to make “old” things! I don’t like when the recipe is given the same name as the original such as “Blueberry Cheesecake” with the words below stating “really raw cheesecake”. I truly enjoy raw cheesecake but there’s just no chance you’re going to convince me that it tastes like real cheesecake! So when I create something new that inspired by something old I want to give it a new name also. I don’t want someone to feel disappointed or for their taste buds to be shocked or so surprised that they can hardly enjoy the goodness of a new creation!

So, here’s to pot pies…they usually have lots of crust made with plenty of gluten which I cannot eat and my husband eats very little of so I decided it was time to create something similar but new. I have to admit that my inspiration was an article in Martha Stewart’s magazine. She had pot pies of all sorts! The crusts and the fillings were different and quite delightful for the chef’s imaginations!

I decided on something relatively simple. Red Potatoes. Creativity with fillings can be endless but I used a few winter root vegetables for this recipe. However, I would like to try leftover Thanksgiving turkey with a little celery and swap the beef broth for chicken broth. Doesn’t that sound good?

Potato Pot Pie

1 1/2 cups beef broth, divided

6 oz. stew beef, cubed

2 medium carrots, 1/4 in. pieces

1 medium parsnip, 1/4 in. pieces

1 small onion, chopped

1/2 tsp salt

pepper to taste

1 tsp thyme

3 tsp cornstarch

2-3 red small red potatoes, thin sliced with a mandolin

2 tsp olive oil

salt & pepper to taste

Place 1 cup broth, carrots, parsnips, onion, beef and thyme in a medium kettle. Bring to a boil. Combine remaining broth and cornstarch in a mason jar and shake well until any lumps are mixed in. Slowly pour into vegetable mixture. Stir well. Add salt and pepper. Simmer for 2-3 minutes. Pour into a greased baking dish. Top with potato slices, layering each slice to form concentric circles starting with the edge of the pan. Drizzle with olive oil and a dash of salt and pepper over potatoes. Bake at 350 degrees for 45 minutes or until golden brown. Serve immediately. 

We thoroughly enjoyed this dinner and served it with gluten-free cornbread. I like using Pamela’s Gluten Free Cornbread Mix.

Happy cooking!


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