Christmas beef potpie: Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ¼ lbs yellow potatoes, cut into 1-inch chunks
Kosher salt
2 Tbsp butter
1 medium yellow onion, sliced
2 medium shallots, sliced
1 clove garlic, minced
2 large carrots, diced
2 stalks celery, diced
2 Tbsp tomato paste
2 tsp Worcestershire sauce
2 Tbsp minced fresh thyme
1 ¼ lbs sirloin tips, cut into 1-inch pieces
Ground black pepper
1 Tbsp vegetable or canola oil
¼ cup red wine
¾ cup unsalted or low-sodium beef stock
2 Tbsp all-purpose flour
½ cup heavy cream
1 sheet puff pastry, thawed according to package directions
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Directions: |
Directions:Heat the oven to 400 degrees.
Place the potatoes in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then cook until tender, 15 to 20 minutes. Drain and set aside.
Meanwhile, in a large deep skillet over medium-high heat, melt the butter. Add the onion, shallots and garlic, and saute' until tender, five minutes. Add the carrots and celery, and cook until beginning to brown and caramelize at the edges, 10 more minutes. Stir in the tomato paste, Worcestershire sauce and thyme. Cook for another two minutes. Transfer to a place and set aside.
Season the sirloin with salt and pepper. Return the skillet to the stovetop over high heat. Add the oil. Working in batches to avoid crowding the pan, sear the meat on all sides until well-browned, three minutes. The meat does not need to be cooked through. Once seared, remove the meat from the pan.
Lower the heat to medium and stir in the red wine. Scrape up any browned bits from the pan. In a small bowl, whisk together the beef stock and flour. Add to the pan, whisking until thick, three minutes. Stir in the cream. Return the beef, vegetables and potatoes to the pan, and stir to combine and coat everything with the sauce. Season with salt and pepper. Transfer to a medium casserole dish or baking pan.
Unfold the puff pastry sheet and set it over the pan. Use a paring knife to cut slits to vent. Bake for 20 to 25 minutes, or until the puff pastry is golden brown and the inside is bubbling. |
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Personal
Notes: |
Personal
Notes: From Karissa. Made for a Christmas dinner a couple years ago. Since coming south, I host Mom (Christine), Walter and a church friend Al Somervell each year for a tasty new experimental dinner and some good conversation. I try to make something different and fun for the Christmas meal and they are willing guinea pigs to my new and untried recipes. This one turned out especially good (hearty, filling, and super flavorful) and combined some of my favorite things—pot-pie (yum) and a complete meal-in-one.
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