Beef Pot Pie With Polenta Crust

Jun 09, 2023June 9, 20230 16
Beef Pot Pie with Polenta Crust recipe for a hearty meal
in Main

Prep

30 min

Cook

2 hr

Ready In

2 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs lean beef chuck , trimmed of fat and cut into 1 inch cubes
salt and pepper , to taste
1/2 cup flour
1/4 cup olive oil
1/2 cup finely chopped onion
1 1 quart vegetable stock or 1 quart beef stock
1 medium bay leaf
3 medium boiling potatoes , peeled and cut into 1/4 thick rounds
4 medium carrots , peeled and cut into 1/4 thick rounds
1/2 cup fresh peas or 1/2 cup frozen peas
2 cups flour
2/3 cup medium-grind yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter , cut into small cubes
1 large egg
1 large egg yolk
1 tablespoon ice water , more as needed

Nutrision Information

Servings Per Recipe
6-8
Calories
595
Sugar
6g
Fat
35g
Beef Pot Pie With Polenta Crust is a classic comfort food with the added bonus of a gluten-free crust. The buttery polenta crust provides a delicious contrast to the hearty beef and veggie filling. This dish is great for a cozy dinner with family or friends. The polenta crust is made by combining flour and cornmeal and is easy to prepare. Overall, this dish is a perfect weeknight meal that satisfies the soul and the stomach with its hearty flavor and texture.

Instructions

1.Preheat oven to 375°F.
2.Pat beef dry and season with salt and pepper.
3.Dredge beef in flour, shaking off excess.
4.In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking and brown beef well on all sides in batches, transferring to a plate.
5.In the same skillet cook onion over moderately low heat, stirring, until softened.
6.Add beef, stock, bay leaf, and salt and pepper to taste and bring to a boil, stirring to loosen browned bits.
7.Cover skillet and braise beef in oven until very tender, 1 1/2 to 2 hours.
8.Break up beef into bite-size pieces with a fork or your fingers and discard bay leaf.
9.Add potatoes, carrots, and peas and simmer, covered, 12 to 15 minutes, or until potatoes are just tender.
10.In a bowl whisk together flour, cornmeal, baking powder, and salt. Blend in butter until mixture resembles coarse meal.
11.In another bowl beat together egg, yolk, and 1 tablespoon ice water and stir into flour mixture.
12.Knead dough lightly to bind and divide in half.
13.On a lightly floured surface roll out 1 piece of dough with a floured rolling pin into a 14-inch round and fit into bottom and up side of a 9-inch (1 1/2-quart) deep-dish pie plate.
14.Spoon meat mixture into shell.
15.On floured surface with floured pin roll out remaining dough into a 14-inch round and cut into 8 to 10 wedges.
16.Arrange wedges over meat mixture in spoke fashion with points toward center and press edges firmly to seal.
17.Brush crust with egg wash and bake pie in middle of oven 50 minutes to 1 hour, or until crust is golden brown.

PROS

This beef pot pie with polenta crust is a comfort food that’s both hearty and satisfying.

The polenta crust adds a delicious crunch to the meaty filling.

CONS

This dish is relatively high in calories due to the beef and butter in the recipe.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is high in protein, which is important for overall health and muscle growth and repair.
The vegetables in this dish provide important nutrients such as vitamins A and C, and potassium.
Polenta is a gluten-free alternative to wheat flour and is also high in complex carbohydrates which can provide sustained energy.

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