Beef Pot Pies with Irish Cheddar Crust
Details
- Serving Size:   6
- Weight Watchers:   23 Points
Cuisine
- European
- Irish
- lunch
- main course
- main dish
- dinner
Ingredients
- 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
- 4 t. vegetable oil, divided
- 1 1/2 lb. beef chuck meat, well-trimmed and cut into 1/2 inch pieces
- salt & pepper
- 1 . onion, chopped fine
- 2 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
Instructions
Make the pastry
Begin the filling: Pat the meat dry with paper towels and season with salt & pepper.
Heat 2 t. oil in a large skillet over medium high heat until just smoking.
Remove to a plate and set aside.
Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots.
Saute until softened and starting to brown, stirring occasionally, around 5 minutes.
Rolling out the crust, filling & baking the pot pies
Remove the dough from the refrigerator 10 minutes before rolling it out.
Brush the tops with the beaten egg.
Bake 35-40 minutes, rotating the pan after 20 minutes.
Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.
Personal Tags
Tags easily organize this recipes in your Preferences
Comments