The hottest culinary trend of the decade is a return to good old-fashioned comfort food. Forget the low-carb hysteria that captured America’s imagination not that long ago; in these uncertain times we’re all clamoring for slightly more sophisticated versions of our favorite childhood foods, ideally made with high-quality ingredients. Let’s face it, sometimes it’s really nice to have something filling and simple, especially when the world seems ever more complicated and challenging. And a little ganja thrown in the mix certainly doesn’t hurt when you’re feeling blue.
Ashley Boudreaux initially thought this recipe sounded simple when she first had the idea while smoking Sour Diesel, after laughing at the double entendre: “Pot pie—now why hadn’t anyone thought of that before?” Maybe because it’s substantially more complicated than just making pot brownies …
In any case, this recipe is well worth the time and effort involved in preparing it. And it can be prepared on the sly without fear of discovery, since the garlic, onions, and wine will totally mask the smell of cooking cannabis.
STONES 12
4 tablespoons Simple Cannabutter (see recipe)
⅓ cup red wine
2 palm-size pieces (about 12 ounces) of thin-cut eye of round steak, cut into ¼-inch cubes
2 heaping tablespoons minced garlic
⅓ to ½ cup red onion, cut into ¼-inch chunks
⅛ teaspoon salt
¼ teaspoon pepper
½ cup diced potatoes (¼-inch cubes)
⅓ cup peas, thawed if frozen
⅓ cup baby carrots, sliced into rounds
One 1½-ounce package of powdered brown gravy mix
½ cup shredded sharp Cheddar cheese
Two 9-inch deep-dish frozen piecrusts (but if you want to make this truly from scratch, feel free—see Green Buttery Piecrust)
1 additional deep-dish piecrust for decoration (optional)
1 egg white (optional)
Equipment: Crock-Pot or heavy pot
1. In a Crock-Pot, combine the cannabutter, red wine, steak, garlic, onion, salt, and pepper, and cook on low, stirring occasionally, until the meat is thoroughly browned and beginning to soften, 3 to 4 hours. If you don’t have a Crock-Pot, use a heavy pot and keep the temperature very low, monitoring it closely for any signs of scorching. (Scorching is bad—high temperatures degrade the THC, and you don’t want that.)
2. Once the meat is browned, add the potatoes, peas, and carrots, and give it a good stir. When the potatoes have become fork-tender, 1 hour later, sprinkle in the brown gravy mix a little bit at a time. Stir well, and keep adding gravy mix until the meat juices, wine, and melted cannabutter thicken substantially. The concoction should look thicker than beef stew.
3. Remove from the heat and stir in the Cheddar cheese. (You can make the filling 1 or 2 days beforehand and keep it in the refrigerator until you are ready to make the pot pie.)
4. Preheat the oven to 350°F.
5. While the filling cools, thaw your piecrusts for 10 minutes. Prick the bottom of one of the shells with a fork, then bake for 10 minutes or until it’s golden brown. Remove the pie shell from the oven and let cool. This is how you keep your bottom crust from getting soggy. Reduce the oven temperature to 300°F.
6. Next, fill the cooked piecrust with the meat and veggie mixture. Cover it with the other, uncooked pie shell, pressing down the edges with a fork. Pierce the pie with your fork a few times to vent.
7. Here’s an optional extra step to give the pie a lovely decoration: Take that third piecrust and cut out a pot leaf or whatever other shape amuses you. Set it on top of the filled pie and pierce the crust around it with a fork to vent.
8. Brush the egg white, if using, on top of the uncooked piecrust. This will give your crust a beautiful, glossy appearance.
9. Return the pie to the oven and cook until the top crust is golden brown, about 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes; this helps it set, so slices will retain a wedge shape upon serving. If you cut the pie too soon, it falls apart a little; it’s still delicious, but not as pretty. And there you have it: pot pie for grown-ups.