8tbspbutter(place in freezer before beginning recipe)
Perfect Pot Roast Pie
1 ½cupswhole milk
Great Gravy Goodness
Place the roast and water in your Instant Pot. Sprinkle with salt—close and seal lid. Make sure the vent is also closed. Select manual and increase time to 60 minutes.
Make the pie dough. Add flour in a separate bowl. Take one stick of butter out of the freezer and grate half of it into the flour. Remove the other butter stick from the freezer and grate half of it into the flour. Stir the flour and butter shavings together.
Add Crisco to the flour and butter. Using a fork or pastry cutter, cut in the Crisco. Once combined, add in 8 tablespoons of cold water. Cut in until well combined, then use your hands to knead the dough.
Once the dough has come together, separate it into two balls, one slightly bigger than the other. Wrap in plastic wrap and place in the refrigerator to chill.
Using a deep skillet, pour in milk and cream to begin the potatoes. Turn the skillet to medium-low heat. Add garlic and stir.
Prepare the potatoes for the skillet. Clean and thinly slice potatoes. Rinse potatoes, then transfer to the skillet.
Turn your burner up to medium and bring potatoes and sauce to a boil. Once boiling, reduce heat and let simmer for 20 minutes. Occasionally stir to prevent scalding and burning.
Halfway through the potatoes cooking, add parmesan and salt.
Remove roast from Instant Pot and let rest. Pour broth into measuring cups or another bowl.
Peel and rinse carrots. Cut into long sticks.
Place trivet and one cup of water into the Instant Pot. Put carrots on the trivet. Close and seal the lid. Select the steam function and set it for 5 minutes.
Using a medium-sized pot, place the pot on a burner and set it to medium-low heat. Melt 4 tablespoons of butter. Once melted, add 4 tablespoons of flour. Whisk to combine and let brown for one minute.
Whisk in one cup of broth at a time. Then, whisk in one cup of milk at a time. Season gravy and let simmer, stirring occasionally.
Take the pie dough out of the refrigerator. Generously flour a clean surface and roll out the larger dough ball into approximately 11”x15” or slightly larger. Once rolled out, lay it into your 9”x13” glass pan.
Preheat the oven to 400°.
Assemble your pot roast pie. Shred your roast and place it into the pie. Pour 2 cups of gravy over shredded roast beef.
Lay carrots over roast and gravy.
Pour potatoes and sauce on top.
Roll out the second ball of dough on a generously floured surface to approximately 9”x13” inches. Place it on top of the potatoes and trim and crimp the edges. Add 6 to 8 half-inch slits in the top of the pie crust to let the steam release during baking.
Optional: Brush with milk to create a golden crust.
Bake your mouthwatering pot roast pie for 20 minutes. After 20 minutes, cover edges with foil and reduce heat to 375°. Finish baking for 35 minutes.
Once finished baking, remove from the oven and let rest for 10 minutes before serving. Serve with extra gravy if desired.
Shelf Life: This dish will hold for up to a week in the refrigerator. Freezing is not recommended.
Mouthwatering Pot Roast Pie
Amount Per Serving (1 cup)
Calories 799Calories from Fat 391
% Daily Value*
Saturated Fat 22.9g143%
* Percent Daily Values are based on a 2000 calorie diet.