Because everyone loves the crust.
So why not double it?
We’re going all in for comfort today with this beef and butternut gluten-free pot pie with crispy sage. Did I mention the crust?
Okay, I really can’t help myself but it is sheer perfections when you can smell the crisp sage simmering away with the thick herbed butter sauce coating tenderly shredded beef and cubed butternut squash all covered with the delicious flaky gluten-free crust.
The first time you push your spoon through to let the sauce come simmering out, you know you struck a pot of gold.
Plus, its fall. Are you tired of me speaking of fall. I can’t help it. It really does bring sweet relief to my life. Comfort all the way around. I can’t quite put my finger on what I love the most about this season but one thing is for sure, winter squash.
Squash for me is a foundational food. Meaning you can use it in nearly every dish to enhance flavor, provide texture or a structure for the meal. It is savory, comforting and filling.
It can be a pain in the you know what to cut, chop, slice or whatever the heck you are trying to do with it. I mean how exactly did it go the last time you sliced one open? Like a warm knife easily sliding through butter?
Um, think again.
It’s more like get the wood chop out and take a whack at it. I would like to think I own the greatest chef’s knife in all the world, thanks Cutco, but even that bad boy still has a little bit of trouble. We know the severity of the situation when your knifes that could quite possible be more dangerous than owning a gun (they really are that sharp) struggle in doing the job at hand.
It’s no pretty task around my house to cut open a squash. And frankly it must be quite the show as I’m most likely grunting and mumbling under my breath at the darn thing all while there are four little people are standing in a semi-circle around me with wide-eyes and jaws open starring in amazement. I’m sure only at the fact that their mother (and Auntie) is such a grand cook and her strength is incredible.
Or that is what I tell myself.
When in reality they are most likely thinking, “What in the world is she up to now and should we even claim her?”
Is it bad when you can embarrass your own children at home with no one around?
Please, tell me you have squash cutting stories as well. They’re beasts I tell you. But once you get it open it’s like winning the lottery. Okay not like that at all but you get the gist. The feat of accomplishment feels pretty good, especially as you spoon on some butter, sprinkle it with cinnamon and bake away.
Now I do realize that I don’t have much to compare it to. I mean in comparison to what I normally do, whipping noses, changing diapers, feeding bottles, breaking up slapping matches, cutting a squash is an accomplishment. And lets just leave it at that.
But here’s my tip. Winter squash (and all varieties at that) are an exceptional vegetable that are loaded with nutrients. They provide less carbohydrates but with the same comfort as a grain or potato. So use them, as a base, as a filler or as the main course. Winter squash can be an amazing addition to any meal.
Here are some of my favorite ways to use squash;
And just for some quick tips on cutting them without cutting your hand off. The first idea would be to let someone else take a stab at it (no pun intended) and watch as they struggle with the same thing. You’re not alone, you’re not alone.
And if you can get that bad boy open I would recommend cooking it for a short period of time or about 20ish minutes in a 350 degree oven just to soften it enough you can peel it and cut it without peeling and cutting yourself.
Just take a quick mental note because that cubed butternut squash is the foundation of this pot of gold and that crust is the cherry on top. So bake away and start dreaming about that first bite.
I mean seriously you can’t go wrong with a flaky, butter, thick crust, right? And just saying the word pot pie will have people running to your kitchen.
The better news, they will have no idea how healthy it is, so we’ll keep that a secret. Just like we’ll keep this little embarrassing story of me trying to cut a squash to ourselves too, mkay.
I knew I could trust you 😉
- 1 grain free pie crust
- 1 onion, chopped
- 8 ounces sliced mushrooms
- 2 tsp minced garlic
- 2 carrots, chopped
- ½ medium butternut squash, cubed and slightly cooked
- 2½ cups shredded beef
- 1 bunch (about ¼ cup) fresh sage (can sub for 1 tbsp dried sage)
- 4 Tbsp butter
- 2 Tbsp arrowroot powder
- ½ teaspoon salt + pepper
- 2 cups beef broth
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 egg white
- Preheat oven to 375 degrees.
- Prepare grain free pie crust as directed.
- In a large dutch oven add 1 Tbsp butter and saute onion and carrots until tender.
- Add in garlic and stir until fragrant about 30 seconds.
- Add in mushrooms and continue cooking.
- Add in remaining butter, salt, pepper, paprika, thyme, rosemary, oregano and crushed pepper flakes.
- Stir until fragrant and butter has melted, about one minute. Stir in the arrowroot powder and mix well.
- Add in butternut squash and beef followed by the beef broth.
- Stir frequently and bring to a simmer. Let simmer until butternut squash has softened and the sauce has thickened.
- In a small skillet place a small amount of butter and copped sage.
- Cook until crisp about 20 seconds.
- Add to dutch oven and stir into filling.
- Once the beef and butternut squash mixture has thickened, add to ramekins or a pie dish.
- Roll up chilled pie crust until ¼"-1/2" thick and cut into rounds.
- Place over the filling and flute the edges.
- Repeat until all is used up.
- Place on a baking sheet and make egg white wash by mixing egg white with a dash of water and whisking until slightly frothy.
- Paint on pie crust or rub with fingers.
- Bake pot pies for 30-40 minutes or until crusts have slightly browned.
- Remove and let cook for 5-10 minutes and serve.