Beef and Leek Potpie with Chive Crust

Photo by Randy Mayor
Ingredients
- ½ cup dry red wine
- ¼ cup vegetable shortening
- Filling:
- 1 teaspoon chopped fresh rosemary
- Crust:
- 3 tablespoons all-purpose flour
- 1 ½ cups chopped carrot, divided
- + 15 more ingredients
-
- 1 teaspoon chopped fresh thyme
- 1 cup finely chopped celery, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 teaspoon minced fresh garlic
- 4 cups thinly sliced leek (about 4)
- ¾ teaspoon kosher salt
- 1 ¼ cups all-purpose flour (about 5 1/2 ounces)
- 1 ½ cups (1/2-inch) cubed peeled baking potato
- ¼ cup ice water
- Cooking spray
- 1 ½ pounds boneless chuck roast, trimmed and cut into (1-inch) cubes
- 1 cup frozen peas, thawed
- ¼ teaspoon salt
- 2 ¼ cups fat-free, less-sodium beef broth, divided
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 w...
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