Beef Pot Pies with Irish Cheddar Crust

You can never have too many European recipes, so give Beef Pot Pies with Irish Cheddar Crust a try. One serving contains 719 calories, 43g of protein, and 38g of fat. This recipe serves 6 and costs $1.98 per serving. From preparation to the plate, this recipe takes around 45 minutes. It works well as a main course. 9 people have made this recipe and would make it again. Head to the store and pick up beef broth, carrots, garlic, and a few other things to make it today. st. patrick day will be even more special with this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Brandy-Apple Mini Pies With Cornmeal Crust, Chili Pie with Green Chile and Cheddar Cornbread Crust, and Corned Beef And Cabbage With Irish Mustard Sauce are very similar to this recipe.

Servings: 6

 

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

Equipment:

food processor

bowl

plastic wrap

paper towels

frying pan

muffin tray

oven

pot

Cooking instruction summary:

Make the pastry: 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. Rolling out the crust, filling & baking the pot pies: Remove the dough from the refrigerator 10 minutes before rolling it out. 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.) Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up. Meanwhile, preheat oven to 400 degrees. After 15 minutes and the filling has cooled down quite a bit. Divide the mixture evenly between crusts. Divide the remaining dough into 6 balls. Roll out each piece wide enough to cover the pot pies. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like. 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.

 

Step by step:

Make the pastry

1. 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.

2. 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.

3. Begin the filling: Pat the meat dry with paper towels and season with salt & pepper.

4. Heat 2 t. oil in a large skillet over medium high heat until just smoking.

5. 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.

6. Remove to a plate and set aside.

7. Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots.

8. Saute until softened and starting to brown, stirring occasionally, around 5 minutes.

9. 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.

10. Remove from heat, add in the Dijon and parsley. Adjust seasoning with salt & pepper. Set aside to cool.


Rolling out the crust, filling & baking the pot pies

1. Remove the dough from the refrigerator 10 minutes before rolling it out.

2. 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.) Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up.

3. Meanwhile, preheat oven to 400 degrees. After 15 minutes and the filling has cooled down quite a bit. Divide the mixture evenly between crusts. Divide the remaining dough into 6 balls.

4. Roll out each piece wide enough to cover the pot pies. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like.

5. Brush the tops with the beaten egg.

6. Bake 35-40 minutes, rotating the pan after 20 minutes.

7. Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.


Nutrition Information:

Quickview
719 Calories
42g Protein
38g Total Fat
49g Carbs
25% Health Score
Limit These
Calories
719k
36%

Fat
38g
59%

  Saturated Fat
19g
123%

Carbohydrates
49g
16%

  Sugar
3g
4%

Cholesterol
176mg
59%

Sodium
1064mg
46%

Get Enough Of These
Protein
42g
85%

Selenium
64µg
93%

Vitamin A
3798IU
76%

Vitamin B3
11mg
56%

Phosphorus
513mg
51%

Zinc
6mg
45%

Vitamin B12
2µg
43%

Vitamin B6
0.86mg
43%

Vitamin B2
0.68mg
40%

Vitamin B1
0.59mg
39%

Folate
138µg
35%

Calcium
322mg
32%

Vitamin K
32µg
31%

Iron
5mg
30%

Manganese
0.48mg
24%

Potassium
726mg
21%

Magnesium
58mg
15%

Copper
0.24mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Fiber
2g
10%

Vitamin C
4mg
5%

Vitamin D
0.66µg
4%

covered percent of daily need
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Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

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