Beef and Leek Potpie with Chive Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe calls for regular table salt in the crust and kosher salt in the filling. Fine iodized salt will dissolve easily in the crust, giving it a nice texture. Kosher salt has the purest flavor and most presence in the filling since it's used to finish the dish. We tested this recipe with trans-fat-free shortening with satisfactory results. Ingredients:
1 1/4 cups all-purpose flour (about 5 1/2 ounces) |
2 tablespoons chopped fresh chives |
1/4 teaspoon salt |
1/4 cup vegetable shortening |
1/4 cup ice water |
cooking spray |
1 1/2 pounds boneless chuck roast, trimmed and cut into (1-inch) cubes |
4 cups thinly sliced leek (about 4) |
1 1/2 cups chopped carrot, divided |
1 cup finely chopped celery, divided |
1 teaspoon minced fresh garlic |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh thyme |
1/2 cup dry red wine |
2 1/4 cups fat-free, less-sodium beef broth, divided |
3 tablespoons all-purpose flour |
1 1/2 cups (1/2-inch) cubed peeled baking potato |
1 cup frozen peas, thawed |
3/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare crust, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, chives, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water over flour mixture, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a disk, and wrap tightly with plastic wrap. Chill dough 30 minutes.
2. To prepare filling, heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef with a slotted spoon; set aside. Add leek to pan; sauté 4 minutes, stirring occasionally. Add 3/4 cup carrot, 1/2 cup celery, and garlic; saute 2 minutes, stirring frequently.
3. Return beef to pan; add rosemary and thyme. Sauté 1 minute. Stir in wine; cook 30 seconds, stirring frequently. Stir in 1 1/2 cups beef broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender, stirring occasionally. Combine remaining 3/4 cup broth and 3 tablespoons flour, stirring until smooth; set aside.
4. Preheat oven to 400°.
5. Stir in remaining 3/4 cup carrot, remaining 1/2 cup celery, and potato. Cook, covered, 10 minutes. Stir in peas. Add flour mixture, 3/4 teaspoon kosher salt, and pepper to beef mixture; bring to a boil. Cook 1 minute, stirring constantly. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.
6. Roll dough out into an 8 x 12–inch rectangle. Place dough over beef mixture, pressing edges to seal. Cut 5 slits in top of crust to allow steam to escape. Bake at 400° for 20 minutes or until crust is browned.
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