Flavouful cheddar pastry adds a delicious twist to an old favourite.
Potpies are a popular comfort food when the weather turns cold. A cheddar-flecked crust perfectly complements a rich beef and vegetable filling.
Pastry Tips
Pastry making is not difficult but it does seem to intimidate a lot of cooks. Here are a few pointers for making successful piecrust:
- Keep ingredients cold. The butter and cheese should be straight from the fridge. Add ice cubes to the cup of water so it’s as cold as possible.
- Handle the dough as little as possible. Overworking the dough will melt the butter and cheese and activate glutens in the flour, making the dough tough.
- Use aged cheddar (2 years +) for best flavour.
- Grate the cheese finely so it can incorporate into the pastry evenly. A microplane grater works well.
- Let the dough rest in the refrigerator before rolling for easier handling.
Beef Pie with Cheddar Crust
Makes 4 to 6 servings
Pastry:
- 1 cup flour
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
- 4 Tablespoons (1/2 a stick) cold, unsalted butter
- ¼ cup finely grated old cheddar (1 oz. / 28 grams)
- 8 to 10 Tablespoons ice water
- Extra flour for rolling
Filling:
- 2 Tablespoons vegetable oil
- 1 lb. (450 grams) beef, cut into 1-1/2” cubes
- 1 small onion, chopped
- 2 medium carrots, peeled and cut into rounds about ¼” thick
- 2 medium parsnips, peeled and cut into rounds about ¼” thick
- 1 stalk celery, diced
- 12 medium button mushrooms, halved
- 2 cloves garlic, chopped
- 1 teaspoon very finely chopped fresh rosemary
- 1 teaspoon dried thyme
- 2 Tablespoon worcestershire sauce
- ¼ cup flour
- ¼ cup tomato paste
- ¾ cup dry red wine
- ¾ cup beef broth
- Salt and pepper, to taste
To Make the Pastry:
- In a large bowl, add the flour, baking powder and salt. Stir together with a fork until evenly combined.
- Cut the cold butter into small pieces and add to the flour mixture. Using a wire pastry cutter (or two sharp knives) cut the butter into the flour until the mixture looks like tiny pebbles. Add the grated cheese and distribute it evenly through the mixture.
- Add ice water a few tablespoons at a time, stirring after each addition. Stop adding water once the dough can just form a ball.
- Pat the dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least two hours before rolling.
- To roll the dough: Sprinkle a small amount of flour on a clean countertop. Remove the pastry from the plastic wrap and flatten slightly. Working from the middle of the dough outwards, roll the dough into a circle slightly larger than the top of a 1.5 quart (6 cups / 1.4 litres) casserole dish.
To Make the Filling:
- Preheat the oven to 425 degrees Fahrenheit.
- In an enameled cast iron pot or large deep skillet, heat the oil on medium-high heat. Add the beef cubes and sauté until they just begin to brown on one side, about 2 minutes. Use a spatula to stir the cubes around so they become browned on all sides, about another 2 minutes.
- Add the onions, carrots, parsnips, celery and mushrooms. Reduce the heat to medium and continue to sauté the mixture until the vegetables just begin to soften, about 2 to 3 minutes. Stir in the garlic, herbs and worcestershire sauce and cook for another two minutes, until the garlic has softened.
- Add the flour and stir to combine thoroughly. Cook for two more minutes. Stir in the tomato paste and add the wine and beef broth. Bring the mixture to a simmer.
- Let the mixture simmer until it begins to thicken, about 5 to 6 minutes. Season to taste with salt and pepper.
- Spoon the filling into a casserole dish. Place the rolled out pastry over the top of the dish and crimp around the edges to seal. Trim any excess dough with a knife. Cut three slashes in the top with a knife so steam can escape.
- Bake for 18 to 20 minutes or until the top is golden. Let cool slightly before serving.
Copyright Trish Coleman. Contact the author to obtain permission for republication.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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