Beef Pot Pie with Potatoes Mushrooms and Celeriac

Beef Pot Pie with Potatoes Mushrooms and Celeriac

Here is a wonderful meal for the whole family. This recipe makes about 8 beef pies.

Beef Pot Pie with Potatoes Mushrooms and Celeriac


1 ½ lbs. Kosher Beef Chuck Roast, diced
(Note you can use any beef cut but I prefer Chuck Roast which has a lot of fat. In Israel this is cubed and found in most every grocery store. To reduce the fat content simply change to a leaner cut of beef but you will need to add more oil.)

1 tbs. Peanut Oil
4 cloves Garlic, crushed and minced
2 cups Kosher Beef Stock, reduced to 1 cup
1 cup Kosher Red Dry Israeli Wine
3 tbs. Tomato Paste
½ lb. Mushrooms, chopped
1 Carrot, peeled and diced
1 Onion, Diced
1 Baking Potato, diced
1 lb. Pareve Puff Pastry
1 – 1 lb. Celeriac bulb, peeled and diced. Remove and discard the top and bottom of the bulb.
2 tbs. Pareve Margarine
A little fresh Basil, minced
Salt and freshly Ground Black Pepper to taste

Pie Dough

2 cups All Purpose Flour, plus more for rolling
1 teaspoon sugar
1 envelope Dry Yeast
2 tsp. Kosher Salt
¾ cup Water Luke warm (You might need a little more water.)
1 ½ tbs. Extra Virgin Olive Oil


Beef Filling

In a large skillet add the oil and when the oil just begins to smoke add the beef. Sear the beef and then reduce the heat and continue to sauté for about 10 minutes until the beef is cooked. Remove from the pan and set aside. If there is a lot of fat remaining in the skillet pour some out.

Add the onions, garlic, carrot, potato and celeriac. Sauté until the onions are translucent. Add the wine and scrape the bottom of the pan to deglaze. Drag a wooden spoon along the bottom of the pan to free any solids that may be stuck to it. Reduce the heat to a simmer and add the beef stock, tomato paste, and mushrooms. Add the meat and continue cooking for 10 minutes.

Pie Dough

Preheat the oven to 350 degrees F.

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 1 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 1 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Bake the pie crusts in a ceramic ramekin until it sets and slightly browns. Remove from the oven and allow to cool.

Add the beef mixture into the ramekin and top with some pie dough. Poke a few holes in the top of the pie dough. Bake for 30 minutes until done. Serve with a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase items Kosher That as from Israel That Especially Those products originating in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.