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Beef Potpies

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"I have loved potpies since I was old enough to hold a spoon. As a kid, I'd pull up a chair and sit in front of the glass oven door and wait for my potpie to bubble up and over the sides of the pan. Once at the table, I'd lift the flaky pastry top and watch as the steam floated up. Then I'd take a big spoonful and blow on it until it was cool enough to taste. This is the perfect dish for a crisp autumn evening or a hearty meal on a snowy day. No matter how old I get, potpies will always bring out the kid in me."

List of Ingredients

â—¦ 1 to 2 large russet potatoes, peeled and cut into ¼-inch cubes (about 2 cups)
â—¦ 1 tablespoon plus 2 teaspoons plus ½ teaspoon kosher salt
â—¦ 1 ½ pounds ½-inch sirloin beef cubes or leftover steak
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 2 to 4 tablespoons canola oil
â—¦ 1 cup finely chopped white onions
â—¦ 3 cloves garlic, minced
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour, plus 2 to 3 tablespoons, for rolling out pastry
â—¦ 2 ½ cups beef broth, warmed
â—¦ ½ cup heavy cream, warmed
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 3 cups frozen mixed vegetables, thawed
â—¦ 2 tablespoons minced fresh parsley
â—¦ ¾ teaspoon dried thyme
â—¦ 1 sheet puff pastry, thawed
â—¦ 1 large egg


Recipe

Preheat the oven to 375° F. Line a baking sheet with aluminum foil. Put the potato cubes and 1 tablespoon salt in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are fork-tender, but still firm, 5 to 6 minutes. Drain and set aside.

Season the beef cubes with the 2 teaspoons salt and ½ teaspoon of the pepper. Heat the canola oil in a Dutch oven over medium-high heat. Working in two batches, add the beef cubes and brown on all sides. Using a slotted spoon, transfer the beef to a large bowl. Add the onions to the Dutch oven and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Using a slotted spoon, remove the onions and garlic and add to the bowl with the beef.

In the same Dutch oven, melt the butter over medium heat. Whisk in 3 tablespoons of the flour and cook, whisking constantly, until the mixture is medium brown in color, 4 to 5 minutes. Whisk in the warm beef broth, cream, and Worcestershire sauce and bring to a slight boil. Reduce the heat and continue stirring until the sauce has thickened slightly, 3 to 4 minutes. Return the beef mixture to the Dutch oven. Add the cooked potatoes, mixed vegetables, parsley, thyme, and the remaining ½ teaspoon pepper. Stir to combine and simmer for 10 to 15 minutes. Divide the beef mixture among four 12- to 14-ounce individual ovenproof crocks.

Using the remaining flour, on a floured surface, roll out the puff pastry sheet to a â…›-inch thickness. Using a bowl and a paring knife, trace and cut out 4 circles large enough to cover the tops of each crock, allowing for a little to hang over the edges. Place one circle on top of each filled crock and crimp the edges. Cut 2 or 3 slits into the top of the pastry to allow steam to escape. Beat the egg with 1 tablespoon water in a small bowl. Brush the egg wash over the top of each pastry shell. Sprinkle with the remaining ½ teaspoon salt.

Place the potpies on the prepared baking sheet. Bake for 30 to 40 minutes, until the pastry is puffed and lightly brown. Remove the potpies from the oven and let cool for 5 to 10 minutes before serving.

Makes 4 servings