Tuesday, November 2, 2010

Beef & Vegetable Potpie with Cheddar Biscuits

Since the cold weather is upon us, I was looking for something hearty for dinner last night. As I was flipping through the latest Food and Wine magazine I came across a beef and vegetable potpie with cheddar biscuits. It sounded good and after going the through the entire magazine and another cookbook, I went back to that potpie. I am so glad I did!

But as I put the potpie into the oven, I realized I should not be a model for cooking success! With a hungry man waiting for his dinner and me hurrying with all my might, I forgot to add the peas to the pie!! We had them as a side. So if you make this, don't forget the peas!!!

The biscuits turned out so good on top of the pie! Make sure the bisuit dough is dense - if it's too runny, add more flour. If it's too thick, add a touch more milk.

The original recipe makes 2 potpies to serve 12 people. I halved the recipe and it turned out perfectly! I wrote below how I made a single potpie, which would serve roughly 5 people but if you go here, you can see the original recipe.

Beef-and-Vegetable Potpie with Cheddar Biscuits from Food & Wine Magazine

1 stick plus 1 Tablespoon unsalted butter, chilled and cubed
2 tablespoons canola oil
1/2 white onion, coarsely chopped
3 carrots, peeled and cut into 1/2-inch pieces
1 medium to large parsnip, peeled and cut into 1/2-inch pieces
salt and pepper
1 1/2 lbs ground beef
1 Tablespoon chopped fresh rosemary
2 cups plus 3 tablespoons self-rising flour
2 1/2 cups milk
1 cup chicken broth
1 (10 oz) package frozen peas
1 cup shredded sharp cheddar cheese

Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

In a large pot, melt 2 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes.

Add the beef and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has almost evaporated, 10 minutes.

Stir in 3 Tablespoons of the flour and cook for 2 minutes.

Stir in 1 1/2 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to a 9-by-13-inch baking dish.

Put the remaining 2 cups of flour in a large bowl. Cut in the remaining 7 Tablespoons of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 1 cup of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange mounds of the biscuit dough on the filling baking dish.

Bake both potpie on the top rack of the oven for 20 minutes, until the filling is bubbling and the biscuits are cooked through.

Let the potpies rest for 10 minutes before serving.

A parsnip is a great alternative to boring ole potatoes!

Those stinkin' peas on the side!

1 comment:

  1. This recipe caught my eye in the Food & Wine issue, too. It looks as though it is well worth the effort!