Beef Pot Pies with Irish Cheddar Crust
Tender and flavorful beef stew encased in a flaky Irish cheddar crust. Perfect for St. Paddy's day.
This recipe contains , unsalted butter, cheese (cheddar), flour (all-purpose), sugar, salt, mustard powder, cayenne pepper, water, , vegetable oil, chuck roast, salt, onions, carrots, garlic, fresh thyme, fresh marjoram, flour, beef broth, water, mustard (dijon), parsley (fresh), eggs, black pepper
makes 6 servings
- For the crust:
- 8 T. unsalted butter, cut into 1/4 inch pieces
- 8 oz. Irish cheddar, or sharp cheddar cheese, shredded
- 2 1/2 c. all-purpose flour
- 1 T. sugar
- 1 t. salt
- 1 t. dry mustard
- dash of cayenne pepper
- 1/3 c. ice water, plus more if needed
- For the beef stew filling:
- 4 t. vegetable oil, divided
- 1 1/2 lb. beef chuck meat, well-trimmed and cut into 1/2 inch pieces
- 1 med. onion, chopped fine
- 2 med carrots, peeled and chopped small
- 1 large clove of garlic, minced
- 1 t. minced fresh thyme
- 1 t. minced fresh marjoram
- 3 T. flour
- 1 (15 oz.) can of low-sodium beef broth
- 3/4 c. water
- 1 1/2 t. Dijon mustard
- 2 T. chopped fresh parsley
- 1 egg, lightly beaten
- 1. Make the pastry:
- 2. Place the cut up butter pieces in the freezer for 15 minutes to chill.
- 3. Meanwhile, in the work bowl of a food processor combine flour, sugar, dry mustard, salt and cayenne pepper.
- 4. Pulse to combine.
- 5. After the butter has chilled, scatter the pieces over the flour mixture (still in the food processor), along with the cheddar.
- 6. Pulse about 10 times.
- 7. Sprinkle half the ice water over the dough, pulse about 3 times, repeat with remaining water, pulsing 3 more times.
- 8. Pinch the dough to check if it sticks together, if not add a tablespoon or two more ice water, until it comes together.
- 9. Dump the mix in a large bowl and press it together to form the dough. Divide dough in half, shaping each into a 4-inch disk.
- 10. Wrap each piece in plastic wrap and refrigerate at least an hour.
- 11. Begin the filling:
- 12. Pat the meat dry with paper towels and season with salt & pepper.
- 13. Heat 2 t. oil in a large skillet over medium high heat until just smoking.
- 14. Add the meat in a single layer and cook, without stirring, until the meat browns well on the underside, anywhere between 5-10 minutes (the meat will give off liquid, just let it evaporate - leave it alone!)
- 15. Stir the meat and cook another couple minutes, until it looses the raw color.
- 16. Remove to a plate and set aside.
- 17. Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots.
- 18. Saute until softened and starting to brown, stirring occasionally, around 5 minutes.
- 19. Add the garlic, thyme and marjoram, cook until very fragrant, about a minute.
- 20. Stir in flour, cook and stir about a minute.
- 21. Slowly add in the beef broth and water, then the meat, along with any juices left on the plate.
- 22. Bring to a simmer, then reduce the heat to low, to med-low. Cover and cook, (adjusting the heat as necessary to maintain a simmer) stirring occasionally until the meat is just becoming tender, around 45 minutes.
- 23. Remove from heat, add in the Dijon and parsley.
- 24. Adjust seasoning with salt & pepper and set aside to cool.
- 25. Rolling out the crust, filling & baking the pot pies:
- 26. Remove the dough from the refrigerator 10 minutes before rolling it out.
- 27. Roll the dough out on a well-floured surface, large enough to cut out 3, 7-inch circles out of each half (save the scraps). Line each cup of a large-sized muffin tin with the dough. (It won't look very pretty, you just kind of have your way with it to get it pressed in there.)
- 28. Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up.
- 29. Meanwhile, preheat oven to 400 degrees.
- 30. After 15 minutes and the filling has cooled down quite a bit.
- 31. Divide the mixture evenly between crusts.
- 32. Divide the remaining dough into 6 balls. Roll out each piece wide enough to cover the pot pies.
- 33. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like.
- 34. Brush the tops with the beaten egg.
- 35. Bake 35-40 minutes, rotating the pan after 20 minutes.
- 36. Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.