Beef and Leek Potpie with Chive Crust

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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