Monday, November 26, 2012

Beef and Bok Choy Pie

Beef and Bok Choy Pie

The inspiration for this pie came from my family's love of pasties (the Cornish hand held meat pie) combined with my interest in tourtiere (the Canadian meat pie), coupled with a pile of bok choy from the CSA farm share and a freezer full of cow.  The result is very tasty (there was fighting over the leftovers).  Definitely a keeper.  I bet you could swap the bok choy for Swiss chard, tat soi, collard greens, or kohlrabi.  I stopped short of calling this a pot pie-the filling was moist but not really gravy-like.  If you are not lucky enough to live near a Penzey's, look near the chicken stock/vegetable broth aisle for jars of spoonable soup base.  It really makes the dish.


You've got to watch vegetable soup base.  It rushes the camera.





Beef and Bok Choy Pie

1 pound ground beef
1 and 1/2 cups assorted finely chopped veggies (I used onion, celery, carrot, pepper, and squash)
1 large bok choy, stems finely diced, leaves sliced into ribbons
1 teaspoon steak seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Penzey's vegetable soup base
2 Tablespoons water
crust for 1 single crust pie (still chicken to make this)

Preheat oven to 375 degrees Fahrenheit.  In a large skillet over medium heat, brown the meat and drain the fat.  Add the chopped/diced veggies (all but the choy leaves) and garlic. Sauté together with the meat for 10 minutes until softened.  Add the choy leaves, seasonings, and water.  Stir to combine.  Spoon into a pie plate or round casserole.  Top with pie crust.  Cut slits to vent.  Do a more decorative job than I did, ok?  Bake for 35-40 minutes until crust is lightly browned. Serve hot with a hunk of cheddar cheese.
This post is linked with the Wednesday Fresh Foods Link UpCarole's Chatter and What's In The Box?

10 comments:

  1. Ya gotta watch out for the Vegetable soup base; crazy camera rusher. I think you did a good job of decorating it. Look at those crimped edges.

    ReplyDelete
    Replies
    1. Meghan,
      You're too kind. I make ugly food, and I'm OK with it.
      Why do you think I have such pretty dishes?
      (Well, my brother brought them to me, that's why, but it detracts from the less-than-photogenic quality of the food.)
      Thanks!

      Delete
  2. I was going to make shepherd's pie this week, but I am out of potatoes, so I think I will try this instead. Look's yummy!

    ReplyDelete
    Replies
    1. Out of potatoes? Oh, no! I've got a hoarder thing going on in the cold corner of the breakfast nook with sweet potatoes and winter squash, and potatoes and garlic in piles on the counter.
      Thanks for stopping by!

      Delete
  3. You had me at beef. and bok choy. and pie. oh heck...you have me!

    Thanks for sharing and linking up :) Can't wait to get some bok choy so I can whip up a pie for myself...

    ReplyDelete
    Replies
    1. Heather,
      I'm glad to have you!
      Thanks for hosting!

      Delete
  4. i LOVE any kind of pies. meat pies. pot pies. fruit pies. PIES! Rawrrrr!! That's my mouth getting excited for beefy bok choy pie :)

    thank you for sharing with us at the wednesday fresh foods link up! i'm looking forward to seeing what seasonal & real/whole food posts you have this week. hope to see you there! xo, kristy

    ReplyDelete
    Replies
    1. Now I want a fruit pie. I don't get enough pie in my life, you know?
      Thanks for hosting, Kristy!

      Delete
  5. What an inventive way to use bok choy! Mmmmm...savory pie.

    We're going to share this on our Facebook and Twitter pages and link here so everyone can see how to make it.

    Keep it green,

    --Your friendly Southern California farmers at Jade Asian Greens

    ReplyDelete
    Replies
    1. Jade Asian Greens,
      I am all about getting the goodies from the farm share into my family.
      Thanks for sharing!

      Delete