Beef and Leek Potpie with Chive Crust

Beef and Leek Potpie with Chive Crust
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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