Irish Beef Pot Pie
Ingredients
Ready made / Store bought pie crust
medium potatoes, cut in 1-inch chunks medium carrots, halved, quartered
lengthwise tablespoons unsalted butter
small white onions (frozen or from a jar) 1⁄
2 teaspoon sugar 1⁄
4 cup white wine
One tablespoons all-purpose flour
One cup hot beef stock or 1 cup broth
One cup heavy cream
1 &1/2 lbs leftover prime rib roast beef, cut into 1-inch chunks
One (5 ounce) package frozen peas, defrosted and drained, add a pinch of cayenne
pepper
One teaspoon ground allspice, salt & freshly ground black pepper
One tablespoon chopped chives
One tablespoon chopped parsley
One egg yolk, beaten with 1 tsp. water
Cooking Method
Preheat oven to 450 degrees.
Cook potatoes and carrots together in boiling salted water until just tender. Drain;
set aside.
In a small skillet, melt 1 Tbl. of butter and sauté the onions over medium heat until
lightly brown. Lower heat.
Sprinkle onions with sugar; toss lightly. Add white
wine; cook until almost all liquid is absorbed.
Remove from heat; set aside.
In a large saucepan, over low heat, melt remaining 3 tbl. of butter. Add flour to
make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture
should thicken considerably.
Raise heat slightly. Add cream, stirring constantly.
Lower heat. Cook and stir 1 minute longer.
Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper
to taste. Mix well; remove from heat.
Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
Place dough over top of casserole.
Build up the edges high and pinch into rim of
dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust.