Beef Pot Pies with Irish Cheddar Crust

Beef Pot Pies with Irish Cheddar Crust

  Ready in : 45 mins

You can never have too many main course recipes, so give Beef Pot Pies with Irish Cheddar Crust a try. One portion of this dish contains approximately 43g of protein, 38g of fat, and a total of 719 calories. For $1.98 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. 9 people were impressed by this recipe. Not a lot of people really liked this European dish. A mixture of garlic, ice water, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. st. patrick day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Irish Beef Hand Pies, Irish Beef Hand Pies, and Irish Beef and Vegetable Hand Pies: A St. Patrick's Day Delight.

Ingredients

butter

butter

8 T

sharp cheddar cheese

sharp cheddar cheese

8 oz

flour

flour

2.5 c

sugar

sugar

1 T

salt

salt

1 t

mustard

mustard

1 t

cayenne pepper

cayenne pepper

1 dash

ice water

ice water

0.33333334 c

vegetable oil

vegetable oil

4 t

beef chuck meat

beef chuck meat

1.5 lb

salt & pepper

salt & pepper

6 servings

onion

onion

1

carrots

carrots

2 small

garlic

garlic

1 large clove

thyme

thyme

1 t

marjoram

marjoram

1 t

flour

flour

3 T

beef broth

beef broth

15 oz

water

water

0.75 c

dijon mustard

dijon mustard

1.5 t

parsley

parsley

2 T

egg

egg

1

Cooking in Steps

  1. 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.

    cayenne pepper

    cayenne pepper

    mustard powder

    mustard powder

    cheddar cheese

    cheddar cheese

    butter

    butter

    all purpose flour

    all purpose flour

    sugar

    sugar

    salt

    salt

    food processor
    food processor
    bowl
    bowl
  2. 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.

    water

    water

    dough

    dough

    wrap

    wrap

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

    salt and pepper

    salt and pepper

    meat

    meat

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

    cooking oil

    cooking oil

    frying pan
    frying pan
  5. 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.

    meat

    meat

  6. 6
    Remove to a plate and set aside.

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

    carrot

    carrot

    onion

    onion

    cooking oil

    cooking oil

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

  9. 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.

    beef broth

    beef broth

    marjoram

    marjoram

    garlic

    garlic

    all purpose flour

    all purpose flour

    thyme

    thyme

    water

    water

    meat

    meat

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

    salt and pepper

    salt and pepper

    seasoning

    seasoning

    parsley

    parsley