Beef and Mushroom Pot Pie
Directions
- 1Season cubed chuck roast with salt and pepper.
- 2Sear the beef in a hot pan.
- 3Sear sliced shiitake mushrooms in the same pan.
- 4Add halved pearl onions and cook until softened.
- 5Deglaze the pan with brandy.
- 6Add the seared beef to the pan.
- 7Add beef broth, bay leaf, and thyme to the pan.
- 8Make a thickening paste by mixing softened butter and flour.
- 9Remove bay leaf and thyme from the beef stew.
- 10Stir the thickening paste into the stew and bring it to a boil.
- 11Stir in heavy cream and cherry vinegar.
- 12Lay a piece of puff pastry over the stew in the pan.
- 13Brush the pastry with egg wash and season with flaky sea salt and pepper.
- 14Bake until the pastry is golden brown.
- 15Serve with a side of frisee salad.
Ingredients
- 1 piece puff pastry
- 1 large piece chuck roast
- 1 pinch salt
- 1 pinch pepper
- 1 plate shiitake mushrooms
- 1 bowl pearl onions
- 2 tablespoons brandy
- 1 cup beef broth
- 1 piece bay leaf
- 1 small bunch fresh thyme
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream
- 1 tablespoon cherry vinegar
- 1 piece egg
- 1 plate frisee salad
Equipment
panwooden spatulabowlspoonforkmeasuring cuppastry brush