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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Beef and Leek Potpie with Chive Crust

This recipe calls for regular table salt in the crust and kosher salt in the filling. Fine iodized salt will dissolve easily in the crust, giving it a nice texture. Kosher salt has the purest flavor and most presence in the filling since it's used to finish the dish. We tested this recipe with trans-fat-free shortening with satisfactory results.

Cooking Light MARCH 2008

  • Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

  • Crust:
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/4 cup ice water
  • Filling:
  • Cooking spray
  • 1 1/2 pounds boneless chuck roast, trimmed and cut into (1-inch) cubes
  • 4 cups thinly sliced leek (about 4)
  • 1 1/2 cups chopped carrot, divided
  • 1 cup finely chopped celery, divided
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry red wine
  • 2 1/4 cups fat-free, less-sodium beef broth, divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups (1/2-inch) cubed peeled baking potato
  • 1 cup frozen peas, thawed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. To prepare crust, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, chives, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water over flour mixture, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a disk, and wrap tightly with plastic wrap. Chill dough 30 minutes.

2. To prepare filling, heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef with a slotted spoon; set aside. Add leek to pan; sauté 4 minutes, stirring occasionally. Add 3/4 cup carrot, 1/2 cup celery, and garlic; saute 2 minutes, stirring frequently.

3. Return beef to pan; add rosemary and thyme. Sauté 1 minute. Stir in wine; cook 30 seconds, stirring frequently. Stir in 1 1/2 cups beef broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender, stirring occasionally. Combine remaining 3/4 cup broth and 3 tablespoons flour, stirring until smooth; set aside.

4. Preheat oven to 400°.

5. Stir in remaining 3/4 cup carrot, remaining 1/2 cup celery, and potato. Cook, covered, 10 minutes. Stir in peas. Add flour mixture, 3/4 teaspoon kosher salt, and pepper to beef mixture; bring to a boil. Cook 1 minute, stirring constantly. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.

6. Roll dough out into an 8 x 12–inch rectangle. Place dough over beef mixture, pressing edges to seal. Cut 5 slits in top of crust to allow steam to escape. Bake at 400° for 20 minutes or until crust is browned.

Nutritional Information

Amount per serving
  • Calories: 493
  • Calories from fat: 38%
  • Fat: 20.8g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 28.3g
  • Carbohydrate: 46.3g
  • Fiber: 4.9g
  • Cholesterol: 70mg
  • Iron: 5.1mg
  • Sodium: 587mg
  • Calcium: 77mg
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Beef and Leek Potpie with Chive Crust recipe

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