European · lunch

Beef Pot Pies with Irish Cheddar Crust

Name: Beef Pot Pies with Irish Cheddar Crust
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: European
Ingredients: 8 T. unsalted butter, cut into 1/4 inch pieces; 8 oz. Irish cheddar, or sharp cheddar cheese, shredded; 2 1/2 c. all-purpose flour; 1 T. sugar; 1 t. salt; 1 t. dry mustard; dash of cayenne pepper; 1/3 c. ice water, plus more if needed; 4 t. vegetable oil, divided; 1 1/2 lb. beef chuck meat, well-trimmed and cut into 1/2 inch pieces; salt & pepper; 1 . onion, chopped fine; 2 carrots, peeled and chopped small; 1 large clove of garlic, minced; 1 t. minced fresh thyme; 1 t. minced fresh marjoram; 3 T. flour; 1 (15 oz.) can of low-sodium beef broth; 3/4 c. water; 1 1/2 t. Dijon mustard; 2 T. chopped fresh parsley; 1 egg, lightly beaten

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Buttercut into 1/4 inch pieces8 tsp
Sharp cheddar cheeseor sharp cheddar cheese, shredded8 oz
Flour2.5 cups
Sugar1 tsp
Salt1 tsp
Mustard1 tsp
Cayenne pepper1 dash
Ice waterplus more if needed⅓ cup
Vegetable oildivided4 tsp
Beef chuck meatwell-trimmed and cut into 1/2 inch pieces1.5 lb
Salt & pepper6 servings
Onionchopped fine1
Carrotspeeled and chopped small2 small
Garliclarge, minced1 large clove
Thyme1 tsp
Marjoram1 tsp
Flour3 tsp
Beef broth15 oz
Water¾ cup
Dijon mustard1.5 tsp
Parsley2 tsp
Egglightly beaten1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

17 steps · 45 min

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

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