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Author Notes: I love pot pie and I like to make it double crust, indulgent, definitely but so delicious. For my beef pot pie I use beef short ribs slow braised in red wine. For the pie crust I use Julia Childs pastry crust and I use a cultured butter like Kerrygold or Vermont butter and Cheese company brand and instead of vegetable shortening I use lard.
Makes 3-4 individual pies
The pie crust and filling
- 1 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 teaspoon salt
- 6 ounces cold unsalted cultured butter cut into small pieces
- 4 tablespoons cold leaf lard (or vegetable shortening)
- 1/2 cup ice water
- 6 beef short ribs
- 1 large stalk celery chopped
- 1 large carrot peeled and chopped
- 1 medium size onion chopped
- 2 cloves garlic peeled and left whole
- 2 tablespoons tomato paste (heaping tbs)
- 1 full bottle good full bodied red wine
- 1-2 cup flavorful (preferably home made) beef stock
- 2 sprigs thyme
- salt and pepper to taste
- 1/2 cup cup frozen peas
- 1 tablespoon flour +3 tbs water to make a slurry
- For the pastry crust, in mixing bowl add flour and salt and whisk to combine add the butter and lard and with pastry cutter mix until it resembles crumbs. Add almost all the ice water, stir with fork if its moist enough it will hold together when you grab a handful if not add some more water (I always use the full amount of water) form into two disks, wrap in plastic wrap and refrigerate until ready to roll out. 3.
- Let short ribs sit at room temperature for at least 30 minutes, in dutch oven heat a little olive oil and add the onion, celery,garlic and carrot cook until soft and onion is translucent. Add the short ribs and brown, remove the short ribs and add the tomato paste and cook until it starts to caramelize. Add the short ribs back in pot, add the wine,stock and thyme. Cover with lid slightly ajar and cook at least 4-6 hours. Sauce should be thick, reduced by more than half and ribs so tender they fall off the bone. If you notice too much of the liquid has evaporated too quickly just add a little more wine or stock to replenish. Remove the bones and thyme sprigs and cut the meat into bite size pieces, add the slurry and whisk to incorporate let cook a minute or so to thicken, add the meat and frozen peas and cook for 5 minutes. Remove from heat.
The Pot Pies
- 3-4 ramekins or individual size pie pans
- pie dough
- beef filling
- 1 egg beaten with a spash of water for egg wash
- Pre heat oven to 375 degrees. Roll pie crust as thin as possible and place bottom crust in pie pans. Add the beef filling. Roll top crust (thin as possible) and place on top, seal edges I like to crimp with thumb and index finger, brush with egg wash and with knife mark the top crust with a few slashes (so steam can escape). Place on sheet pan and bake for 45-50 minutes crust will be golden brown. Remove from oven and let cool for 20 minutes before serving.
- This recipe was entered in the contest for Your Best Pub Food