You'll get a satisfying taste of England with these pot pies with a tasty cheddar bacon crust. Rich short ribs are used in the filling.
For Cheddar Bacon Crust
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, cold and cubed
3 strips crispy bacon, finely chopped
1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
4 to 6 tablespoons ice cold water
2 tablespoons canola oil
2 pounds boneless short ribs, cut into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
3 tablespoons all-purpose flour
1 medium red onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
3 celery stalks, diced
1 pound cremini mushrooms, stemmed and sliced
1 pound small baby Yukon potatoes, cut in half
1 tablespoon tomato paste
1 cup Guinness beer
1 cup beef stock
1 tablespoon cornstarch
2 teaspoons chopped fresh rosemary
1 large egg, whisked with a splash of water
For cheddar bacon crust: In large bowl, combine flour, sugar and salt. Cut butter
into flour with pastry blender, potato masher or your fingers, until it resembles
coarse crumbs the size of peas. Stir in bacon and cheese until evenly distributed.
Add 2 tablespoons cold water and stir with rubber spatula until dough comes together
and away from sides of bowl. Add more water as needed, 1 tablespoon at a time. Shape
into disc and wrap in plastic. Refrigerate at least 1 hour, or overnight.
For filling: Set large pot or deep-sided skillet over medium-high heat and add
canola oil. In medium bowl, combine short rib pieces with 1 teaspoon salt, 1 teaspoon
black pepper and cornstarch. Once oil is hot, cook meat in 3 batches in single layers
in skillet. Cook until caramelized on all sides, about 5 to 6 minutes in total.
(You’re not looking to cook meat all the way through, just getting color on it.)
Transfer meat to plate or platter and repeat with remaining meat.
Once all meat is browned, lower heat to medium and add onions and garlic. Cook
1 to 2 minutes, until softened. Add carrots, celery, potatoes and mushrooms and
cook 5 to 8 minutes. Stir in tomato paste and Guinness and cook until beer has evaporated,
In small bowl, whisk together beef stock and cornstarch and stir into stew. Season
with remaining salt and pepper and rosemary. Cook until thickened, stirring often.
Once thickened, cover, lower heat and simmer about 15 minutes. Remove from heat
and divide among 8 small ramekins or large baking dish.
Heat oven to 350 degrees F.
On lightly floured work surface, roll out chilled dough into large rectangle,
about 1/4-inch thick. Cut into circles big enough to cover ramekins completely or
into one large piece to cover large baking dish. Place circle over each ramekin
and crimp the edges to seal.
Transfer pot pies to baking sheet (to catch any drippings) and brush tops with
egg wash. Bake until golden brown on top, about 15 to 20 minutes.