Hearty Pot Pie for Imbolc

This isn’t exactly a traditional Imbolc dish; Imbolc foods consist of pretty much exclusively dairy and potatoes. Which I’m fond of! But today I really felt like something hearty that would stick to my bones. Imbolc is all about the coming spring but it’s also the deepest part of winter. We have two months of cold behind us and at least a month or two ahead of us. Sure, the crocuses and snowdrops might be peeking their heads above the snow (or mud, if you’re in California, like me), but spring is a long way off still.

Warm up this Imbolc with a hearty beef pot pie, filled with veggies and brandy (because why not.)

Hearty Pot Pie for Imbolc


  • 1 lb chuck meat cut into chunks
  • 1 carrot roughly chopped
  • 2 shallots finely chopped
  • 4 cloves of garlic roughly chopped
  • Handful of pearl onions sliced into quarters
  • 1/8 head of green cabbage roughly chopped
  • 1 cup red wine
  • 4 tablespoons brandy
  • 2 cups chicken stock
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried thyme
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 2 tablespoons flour separated
  • 1/4 cup water
  • 1 prepared pie crust
  • 1 egg


  1. Preheat oven to 400 degrees.
  2. Heat olive oil in large saute pan. Toss beef chunks with 1 tablespoon flour, salt and pepper. Shake off excess. Lay beef in saute pan.
  3. Cook 8-10 minutes, turning frequently. Remove beef to separate plate.
  4. Add carrot, shallots and cabbage to same pan with 1/4 cup water. Cook until vegetables begin to soften, about 5 minutes.
  5. Return beef to pan. Add garlic and pearl onions. Season with salt and pepper.
  6. Add herbs, stock, brandy and wine. Mix one tablespoon butter with one tablespoon flour until smooth and stir into pan.
  7. Bring to a simmer. Transfer to baking dish and cover.
  8. Braise in the oven for 45 minutes.
  9. Remove from the oven and allow to cool slightly. Lay pie crust over dish and trim to fit, so it hangs over the edge slightly. Cut three vents and brush with egg yolk.
  10. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving. Serve hot with mashed potatoes and wine.
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What will you be whipping up in the kitchen this Imbolc?

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