Recipes

Wednesday Night Supper Club: Beef Pot Pie

Nothing says comfort on a cold, rainy night like a beef pot pie and a smooth glass of red wine.

By Catherine RBarr /

Credit: Catherine Roscoe Barr

Beef pot pie and goat cheese salad

Nothing says comfort on a cold, rainy night like a beef pot pie and a smooth glass of red wine. Throw in a loaf of homemade bread and an incredible salad, and you’ve got yourself a little slice of heaven!

Every other Wednesday night my girlfriend hosts a ladies’ Supper Club. It’s always so much fun to branch out and make something new or suggest an old favourite (and of course to eat, drink and be merry with a group of incredible women).

This week we had totally scrumptious homemade bread, baby greens with goat cheese and candied pecans, a beautiful beef pot pie, and an incredibly smooth (and surprisingly affordable) Merlot-Cabernet. 

For something similar to the herby, cheesy bread we had, check out this bread recipe, and here’s a similar beef pot pie recipe. 

My contribution was the salad and you can find the recipe below. Since there was leftover bacon fat from the pot pie and I’m not one to waste, I substituted bacon fat for the vegetable oil, and it was nothing short of amazing.

I don’t want to toot my own horn (ok, I admit, I do) but this salad was totally awesome. The smooth tartness of the goat cheese paired with the crunchy sweetness of the candied pecans was heaven in my mouth, and the rosemary balsamic reduction married everything together perfectly. Magnifico!

Salad Ingredients

  • 1 log goat cheese
  • 2 garlic cloves, minced 
  • 6 tbsp chopped pecans
  • 1 tbsp maple syrup
  • 1 tsp vegetable oil
  • 1 cup balsamic vinegar
  • ½ tsp dried rosemary
  • 6 cups mixed baby greens

Instructions

  1. In a small saucepan, heat vinegar and rosemary over medium-low heat (turn down if it’s bubbling, it should be just lightly steaming). Cook until reduced by about 2/3, about 20min. 
  2. Heat 2/3 of oil (or bacon fat, as it were) in a large frying pan over medium heat. Add garlic and cook, stirring frequently, until it’s almost brown, about two minutes.
  3. Using a butter knife or spoon, scoop goat cheese out of packet in small chunks and spread evenly around by shaking pan to mix with garlic.
  4. Meanwhile, place greens in a large serving bowl.
  5. In a separate frying pan, heat remaining oil over medium-high heat. Combine pecans and maple syrup in a separate bowl. Cook pecans until they are fragrant and crunchy.
  6. Pour goat cheese and garlic over greens, followed by pecans and balsamic reduction.

Bon appetit!

 

”””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””

Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.