Beef pot pies with irish cheddar crust

Name: Beef pot pies with irish cheddar crust
Total time: 45 min
Yield: 6 servings
Ingredients: 8.11 Tbsps unsalted butter; 226.8 g sharp cheddar cheese; 312.5 g flour; 1 Tbsp sugar; 0.33 tsps salt; 0.29 tsps dry mustard; 1 dash red pepper powder; 78.86 ml water; 1.32 tsps vegetable oil; 680.39 g stew meat; 6 servings salt and pepper; 1 onion; 2 small carrots; 1 large clove garlic; 0.11 tsps fresh thyme; 0.05 tsps fresh marjoram; 425.24 g lower sodium beef broth; 0.5 tsps dijon style mustard; 1.9 Tbsps fresh parsley; 1 free range eggs

Try Beef Pot Pies with Irish Cheddar Crust, a hearty dish perfect for St. Patrick's Day. Packed with protein and vitamins, this European favorite is sure to impress your guests. Similar to Irish Beef Hand Pies.

Ingredients

unsalted butter

8.11 Tbsps

sharp cheddar cheese

226.8 g

flour

312.5 g

sugar

1 Tbsp

salt

0.33 tsps

dry mustard

0.29 tsps

red pepper powder

1 dash

water

78.86 ml

vegetable oil

1.32 tsps

stew meat

680.39 g

salt and pepper

6 servings

onion

carrots

2 small

garlic

1 large clove

fresh thyme

0.11 tsps

fresh marjoram

0.05 tsps

lower sodium beef broth

425.24 g

dijon style mustard

0.5 tsps

fresh parsley

1.9 Tbsps

free range eggs

Method

Place the cut up butter pieces in the freezer for 15 minutes to chill. Meanwhile, in the work bowl of a food processor combine flour, sugar, dry mustard, salt and cayenne pepper. Pulse to combine. After the butter has chilled, scatter the pieces over the flour mixture (still in the food processor), along with the cheddar. Pulse about 10 times.
Sprinkle half the ice water over the dough, pulse about 3 times, repeat with remaining water, pulsing 3 more times. Pinch the dough to check if it sticks together, if not add a tablespoon or two more ice water, until it comes together. 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. Wrap each piece in plastic wrap and refrigerate at least an hour.
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.
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!) Stir the meat and cook another couple minutes, until it looses the raw color.
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.
Add the garlic, thyme and marjoram, cook until very fragrant, about a minute. Stir in flour, cook and stir about a minute. Slowly add in the beef broth and water, then the meat, along with any juices left on the plate. 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.
Remove from heat, add in the Dijon and parsley. Adjust seasoning with salt & pepper. Set aside to cool.

Nutrition:

719 kcal

Carbs

49 g

Fat

38 g

Protein

42 g

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