Beef Pot Pies with Irish Cheddar Crust

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.

  • Serves: 6
  • Time: 45 Mins
  • Category: lunch, main course, main dish, dinner
  • Health Rating: 25.0

Ingredients


Table
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Instructions

Make the pastry

Step 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.

Ingredients:

  • cayenne pepper
  • mustard powder
  • cheddar cheese
  • butter
  • all purpose flour
  • sugar
  • salt

Equipment:

  • food processor
  • bowl

Step 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.

Ingredients:

  • water
  • dough
  • wrap

Equipment:

  • plastic wrap
  • bowl

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

Ingredients:

  • salt and pepper
  • meat

Equipment:

  • paper towels

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

Ingredients:

  • cooking oil

Equipment:

  • frying pan

Step 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.

Ingredients:

  • meat

Step 6: Remove to a plate and set aside.

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

Ingredients:

  • carrot
  • onion
  • cooking oil

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

Step 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.

Ingredients:

  • beef broth
  • marjoram
  • garlic
  • all purpose flour
  • thyme
  • water
  • meat

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

Ingredients:

  • salt and pepper
  • seasoning
  • parsley

Rolling out the crust, filling & baking the pot pies

Step 1: Remove the dough from the refrigerator 10 minutes before rolling it out.

Ingredients:

  • dough

Step 2: Roll the dough out on a well-floured surface, large enough to cut out 3, 7-inch circles out of each half (save the scraps). Line each cup of a large-sized muffin tin with the dough. (It won't look very pretty, you just kind of have your way with it to get it pressed in there.) Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up.

Ingredients:

  • dough
  • roll

Equipment:

  • muffin tray

Step 3: Meanwhile, preheat oven to 400 degrees. After 15 minutes and the filling has cooled down quite a bit. Divide the mixture evenly between crusts. Divide the remaining dough into 6 balls.

Ingredients:

  • dough

Equipment:

  • oven

Step 4: Roll out each piece wide enough to cover the pot pies. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like.

Ingredients:

  • crust
  • roll

Equipment:

  • pot

Step 5: Brush the tops with the beaten egg.

Ingredients:

  • egg

Step 6: Bake 35-40 minutes, rotating the pan after 20 minutes.

Equipment:

  • oven
  • frying pan

Step 7: Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.

Equipment:

  • oven
  • pot


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories719.12 kcal35.96%
    Fat38.32 g58.96%
    Saturated Fat19.71 g123.18%
    Carbohydrates49.34 g16.45%
    Net Carbohydrates46.89 g17.05%
    Sugar3.94 g4.37%
    Cholesterol176.09 mg58.7%
    Sodium1064.63 mg46.29%
    Alcohol0.0 g100.0%
    Alcohol %0.0 %100.0%
    Protein42.62 g85.23%
    Selenium64.79 µg92.56%
    Vitamin A3798.61 IU75.97%
    Vitamin B311.22 mg56.12%
    Phosphorus513.25 mg51.33%
    Zinc6.73 mg44.9%
    Vitamin B122.6 µg43.27%
    Vitamin B60.86 mg42.98%
    Vitamin B20.68 mg40.19%
    Vitamin B10.59 mg39.02%
    Folate138.19 µg34.55%
    Calcium322.11 mg32.21%
    Vitamin K32.68 µg31.12%
    Iron5.38 mg29.88%
    Manganese0.48 mg23.94%
    Potassium726.8 mg20.77%
    Magnesium58.08 mg14.52%
    Copper0.24 mg12.08%
    Vitamin B51.11 mg11.11%
    Vitamin E1.57 mg10.46%
    Fiber2.46 g9.83%
    Vitamin C4.46 mg5.4%
    Vitamin D0.66 µg4.38%