Beef Pot Pie with Cheddar Crust
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
For the filling:
- 2 1/2 pounds trimmed chuck, cut into about 1-inch cubes
- 3 to 4 tablespoons olive oil
- Salt and pepper
- 4 tablespoons butter
- 1 large or 2 medium parsnips, peeled and cut into 1-inch dice
- 1 large or 2 medium carrots, peeled and cut into 1-inch dice
- 1 medium to large onion, cut into 1-inch dice
- 1 potato, peeled and cut into 1-inch dice
- 2 to 3 ribs celery from heart with leafy tops, cut into 1-inch pieces
- 1 herb bundle of thyme, sage and parsley
- 1 large bay leaf
- 3 tablespoons flour
- 1/2 cup white wine
- 2 cups beef stock
- 1 tablespoon Tamari/soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup cloudy cider
- 2 medium Honeycrisp or Gala apples, peeled and cut into 1-inch dice
For the dough:
- 2 cups all-purpose flour
- 1 stick cold butter, diced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper or dry mustard
- 1/8 teaspoon nutmeg, freshly grated
- 4 to 5 tablespoons ice water (use a cocktail shaker to get it really cold)
- 1 cup shredded sharp cheddar cheese
- 1 egg, beaten cheese to dress pasta and serve at table
- 12 to 16 ounces egg tagliatelle, fettuccine or semolina pappardelle
Preheat oven to 350°F.
Lower heat a bit, melt in butter and add vegetables, herbs salt and pepper, and cook until soft, 10 minutes. Sprinkle in flour, cook 1 minute then deglaze pan with wine. Add stock, soy, Worcestershire, cider and reserved beef, bring to boil, cover and transfer to oven. Roast 75 minutes remove and raise oven temp to 400°F. Scrape the bottom of the pan and add a little stock or water if necessary. Stir in apples and roast 30 minutes more. Remove from oven, stir and remove bay and herbs.
While the beef is cooking, make the dough: Add flour, butter, sugar, salt, pepper or mustard, and nutmeg to a food processor and pulse to combine butter into flour. Add enough ice water to form dough; add cheese and pulse. Press dough together, wrap and chill at least 30 minutes.
To make the pot pie, transfer beef filling to a large, casserole dish. Roll out the chilled dough in a large circle on a lightly floured surface. Brush the edge of the casserole dish with egg wash and lay dough on top of beef. Press and crimp around the edges. Trim off the excess and cut a small 1-inch round hole at the center to vent.
Place casserole in oven and bake to golden, about 20-30 minutes. Let stand 10-15 minutes before serve.