Meal Idea Monday: Introducing Chef Tess Bakeresse and Country Style Cheeseburger Veggie Pot Pie

7 Nov

 

Good morning everyone! I am excited to introduce you to a new friend of mine, Stephanie Petersen and her weonderful website Chef Tess Bakeresse. Stephanie is a chef, a mom, and a friend. And now we get to be a part of the wonderful things she’s been cooking up in her kitchen, and in the kitchen on the set of Fox 10 and NBC 12 here in Arizona! She has been a guest chef on their show for 2 years now, and has also been with NBC 12 Valley Dish for about a year now. You have to check out her site, it’s awesome! There are many video segments of fun things she’s done on these shows. She is also a bread artist, which is something I think is super unique and so beautiful. I could go on and on about all that she’s up to, but just check out her site and her facebook page to see for yourself!

I’m going to share with you a recipe from her site, Country Style Cheeseburger Veggie Pot Pie (and it’s freezer friendly too!) Enjoy, and be sure to make this for a friend very soon.

If you’ve received a Food Tidings invite to bring a meal to someone, and haven’t signed up yet… don’t wait any longer, go sign up! Bringing meals to people is such a beautiful way to show your love and care for them.

COUNTRY STYLE CHEESEBURGER VEGGIE POT PIE

Ingredients:

Chef Stephanie Petersen’s Standard Recipe for  Savory Pastry dough (using shortening)
Basic Pastry crust: 2 9 inch single shells or 1 9 inch two crust pie
2 1/4 cup pastry flour (for whole wheat pastry flour increase water to about 1/3 cup)
1/2 tsp salt, 
1 tsp Chef Tess All Purpose Seasoning
1 cup shortening (crisco works but if you want non trans-fat try “Spectrum” brand)
3T cold water
3T vinegar
Directions:
 1. Mix flour, salt and seasoning, cut in shortening with a pastry blender. 
2. Combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will        contain small crumbs and small bits and pieces. 

3.Sprinkle water and vinegar over mixture one Tablespoon at a time and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. This will vary on the moisture content of the flour. Divide the dough into two balls. Roll each ball out into a circle ( see Pie Crust Tutorial for details on my technique)

Filling ingredients:

 1 lb lean hamburger (2 cups freeze dried, hydrated with 2 cups hot water 10 minutes and drained well)
1/4 cup chopped onions
1/4 cup flour OR 2T Ultra gel
2 cups beef stock
1 clove pressed garlic
1 tsp Chef Tess All Purpose Seasoning
1 cup mixed vegetables (1/2 cup freeze dried mix rehydrated OR 1 cup frozen mixed veggies of your choice)
1 cup shredded sharp cheddar cheese

To make filling:
In a deep skillet, cook the lean hamburger and  and onion until burger is cooked through. Add 1/4 cup flour stir well and cook 2 minutes. Add the stock all at once with the garlic and seasoning to the simmering beef. Stir until thick, about 5 minutes. Add Veggies and cook 2 more minutes.  

  1. Take one piece of pie dough, rolled out in a 12 inch circle and place it on a sheet pan lined with non-stick foil.
  2.  Pile the beef mixture into the center of the dough. Top the filling with the shredded cheese. 
  3.  Top with second 12 inch circle of pie dough. 
  4. Tightly roll the outside 1 inch of the pie crusts together and pinch well, sealing the meat mixture between the dough (Freeze: see directions below or Bake right away for dinner tonight).
  5.  Preheat oven to 400 degrees.
  6.  Prick a few holes in the top of the pie and bake 25-30 minutes.

If freezing:

  • Transfer the uncooked open air pie to the freezer and allow to freeze 2 hours.
  •  Remove from the freezer and wrap tightly with plastic wrap or a Gallon size freezer bag.  
  • To bake, Place unwrapped pie on a sheet pan and bake 45 minutes from frozen at 400 degrees. Serve hot.
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