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

8 T

sharp cheddar cheese

8 oz

flour

2.5 c

sugar

1 T

salt

1 t

mustard

1 t

cayenne pepper

1 dash

ice water

0.33333334 c

vegetable oil

4 t

beef chuck meat

1.5 lb

salt & pepper

6 servings

onion

1

carrots

2 small

garlic

1 large clove

thyme

1 t

marjoram

1 t

flour

3 T

beef broth

15 oz

water

0.75 c

dijon mustard

1.5 t

parsley

2 T

egg

1

Cooking in Steps

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

mustard powder

cheddar cheese

butter

all purpose flour

sugar

salt

food processor

bowl
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

dough

wrap

plastic wrap

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

salt and pepper

meat

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

cooking oil

frying pan
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
6
Remove to a plate and set aside.
7
Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots.

carrot

onion

cooking oil
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.

beef broth

marjoram

garlic

all purpose flour

thyme

water

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

salt and pepper

seasoning

parsley