Beef Pot Pie Casserole with Cheddar Poppy Crust

Aired February 17, 2012

Serves 4-6 servings
For the Pastry:
1 1/2 cups flour, plus some to roll out dough
Fine sea salt
1 1/2 teaspoons ground sage, about a 1/2 palmful
2 teaspoons poppy seeds
1 cup white sharp cheddar, shredded
3 tablespoons butter, cut into small pieces
1/2 to 2/3 cup whole milk or half-n-half
For the Filling:
2 1/2 pounds beef chuck, cut into bite-sized cubes
2 tablespoons olive or vegetable oil
Kosher salt and pepper
2 tablespoons butter
1 onion, chopped
2 large cloves garlic, sliced
2 ribs celery, chopped
3 parsnips, chopped
1 large starchy potato, peeled and chopped
1 large bay leaf
3 tablespoons flour
1 12-ounce bottle amber or dark beer
About 3 tablespoons Worcestershire sauce
2 cans beef consomm or 2 1/2 cups beef stock
Herb bundle of thyme, sage and parsley
1 egg, beaten with a splash of water

For the pastry, place flour in a mixing bowl and season lightly with salt, about 1/4 teaspoon. Add sage, poppy seeds, cheese, butter and milk or half-andhalf. Combine to form dough.

Preheat oven to 325F.

Bring meat to room temp and pat dry. Heat a Dutch oven with oil over medium-high heat. Season meat with salt and pepper. Brown meat in batches then remove to plate. Add butter and melt then add vegetables. Season with salt and pepper, stir to soften a few minutes then stir in flour. Cook 1 minute more, deglaze pan with beer. Add Worcestershire, consomm or stock, reserved beef and the herb bundle. Cover and place in oven 2 1/2 hours to very tender.

Transfer beef filling to a casserole dish. Raise heat on oven to 375F. Roll out crust and top casserole, cut some slits in top of crust and brush with egg wash. Bake to deeply golden, 30 minutes.

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