Recipe

Beef Pot Pie With Polenta Crust Recipe

	Lpg / All my dishes 1 year, 4 months ago Great beef stew with the crunch of polenta adding an exotic change from pastry Prep:30m Cook:90m Servings:6	Lpg
	comforting

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Ingredients

2# beef, in 1" cubes

1/2 C flour, seasoned with salt and pepper

1/4 C olive oil

1/2 C onions, chopped

1 Q beef stock

1 bay leaf

3 medium boiling potatoes cut into 1/4" rounds

4 medium carrots cut into 1/4" rounds

1/2 C peas

2 C flour

2/3 C medium grind yellow cornmeal

1 t baking powder

1/2 t salt

12 T cold unsalted butter, cut into small cubes

1 egg

1 egg yolk

1 T ice water

Directions

Pat beef cubes dry, and dredge in seasoned flour.

Brown beef in heavy 4 Q casserole using the olive oil.

In the same pan, add the onions and saute until soft.

Add stock and bring to a boil, scraping the pan bottom and sides.

Add beef, and bay leaf, reduce heat and simmer partially covered for 1 hour.

Add potatoes, carrots and peas. Partially cover pan and simmer 20-30 minutes longer until vegetables are tender. Add water if the liquid seems to be cooking away too fast.

Remove from heat and cool to room temperature.

To make the crust, combine the flour, corn meal, baking powder and salt in a food processor. Process to mix.

Add butter and pulse until the mixture resembles coarse bread crumbs.

Add the egg, yolk and water. Pulse until the dough comes together but is still a little crumbly. Add a few drops of water if it seems too dry but don't over-process or it will be tough.

Turn the dough out and work into a ball.

Cover and refrigerate for 1 hour.

Roll dough to fit the casserole, using the cover as a size guide.

Place dough over mixture in casserole.

Bake in 350 oven until crust is brown and stew is bubbling.

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