Beef Potpies With Cheddar-Stout Crust

Name: Beef Potpies With Cheddar-Stout Crust
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 kgs beef chuck roast, trimmed of excess fat, cut into 1-inch pieces; 454 grams carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 85 grams 3/4 cup grated Irish cheddar cheese (about; 1 large egg, lightly beaten; 59 milliliters all-purpose flour; 414 milliliters all-purpose flour, plus more for dusting; 6 servings Kosher salt and freshly ground pepper; 3 mediums leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces; 1 teaspoons fine salt; 79 milliliters stout beer; 6 Tbsps stout beer; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 3 Tbsps unsalted butter

You can never have too many main course recipes, so give Beef Potpies With Cheddar-Stout Crust a try. One portion of this dish contains roughly 43g of protein, 47g of fat, and a total of 781 calories. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of butter, salt, leeks, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the stout beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Make the dough: Pulse the flour and fine salt in a food processor to combine.

Ingredients you will need

Fine Salt

Dough

All Purpose Flour

Equipment you will use

Food Processor

Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.

Ingredients you will need

Butter

Cheese

Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Ingredients you will need

Dough

Beer

Wrap

Equipment you will use

Plastic Wrap

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat.

Ingredients you will need

Kosher Salt

Butter

Pepper

All Purpose Flour

Beef

Equipment you will use

Dutch Oven

Bowl

Oven

Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes.

Ingredients you will need

Beef

Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes.

Ingredients you will need

Water

Beer

Equipment you will use

Oven

Pot

Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Ingredients you will need

Carrot

Celery

Leek

Equipment you will use

Pot

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet.

Equipment you will use

Baking Sheet

Ramekin

Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

Ingredients you will need

Dough

Roll

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin.

Ingredients you will need

Salt And Pepper