Beef Pot Pie with Cheddar Crust

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

beef stew meat

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner and more affordable.

Coarsely chop parsnips, carrots, onion, and celery.

Brown 2 1/2 to 3 pounds of beef chuck in a large skillet.

Add a combination of oil and butter to the skillet.

Cover the skillet with a lid to help cook the vegetables faster.

In a food processor, combine 2 cups of all-purpose flour, salt, and white pepper.

Cube a stick of butter and add it to the flour mixture in the food processor.

Stream in just enough water until the mixture starts to pull away from the sides and form a blob.

Add 1 cup of super-sharp cheddar cheese to the dough mixture.

Sprinkle flour on the counter, form the dough into a ball, and refrigerate for 30 minutes.

Roll out the chilled dough after 30 minutes.

Add sage, parsley, and a bay leaf to the beef mixture.

Add a few tablespoons of flour to the cooked vegetables and toss to coat.

Pour in 1/2 cup of dry white wine and a little cloudy cider to the mixture.

Add soy sauce or tamari and 2 cups of beef stock to the skillet.

Return the browned beef to the skillet and cover it with a lid.

Braise in the oven for 2 to 2 1/2 hours until the meat is tender.

Transfer the beef mixture to a casserole dish and use it to score the dough.

Vent the dough by making a small hole in the center.

Add apples to the beef mixture before covering with the dough.

Apply an egg wash to the top of the dough before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens