BEEF POT PIE WITH POLENTA CRUST

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Make and share this Beef Pot Pie With Polenta Crust recipe from Food.com.

Provided by Barb G.

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs lean beef chuck, trimmed of fat and cut into 1 inch cubes
salt and pepper, to taste
1/2 cup flour
1/4 cup olive oil
1/2 cup finely chopped onion
1 quart vegetable stock or 1 quart beef stock
1 medium bay leaf
3 medium boiling potatoes, peeled and cut into 1/4 thick rounds
4 medium carrots, peeled and cut into 1/4 thick rounds
1/2 cup fresh peas or 1/2 cup frozen peas
2 cups flour
2/3 cup medium-grind yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes
1 large egg
1 large egg yolk
1 tablespoon ice water, more as needed

Steps:

  • Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
  • In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
  • In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.
  • As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
  • For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
  • Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
  • Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
  • Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350°F oven until crust is brown and stew is bubbling, Serve.

Nutrition Facts : Calories 974.9, Fat 48.9, SaturatedFat 21.6, Cholesterol 283.9, Sodium 411.1, Carbohydrate 71.2, Fiber 5.6, Sugar 4, Protein 60.5

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