VEAL MARENGO POT PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Trim the fat from the veal cubes and pat them dry with paper towels. Season to taste with salt and pepper.
- Heat the oil in a large, heavy casserole and brown the veal cubes a few at a time without burning them. Remove them with a slotted spoon. Add the shallots, garlic, onions and carrots and cook, stirring, for a couple of minutes without burning.
- Add the tomato paste, stock, wine and thyme. Scrape up cooked particles from the bottom of the casserole. Cover and bake for one hour.
- Saute the mushrooms in the butter for two to three minutes and add them to the stew when it is removed from the oven. Cool the stew and if you wish, refrigerate it overnight.
- Preheat oven to 400 degrees. Put the stew in two eight-cup pie dishes or eight individual two-cup pie dishes. Brush the rims with egg yolk. Roll out the pastry one-eighth inch thick and cut it in rounds and place it on top. Brush with egg yolk and bake for 30 minutes or until golden brown.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 36 grams, Carbohydrate 69 grams, Fat 53 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1389 milligrams, Sugar 12 grams, TransFat 0 grams
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Henry Styles
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Munir Taj
[email protected]I'm not a fan of veal, but I thought I'd give this recipe a try. I was pleasantly surprised! The sauce was flavorful and the meat was tender.
Sammy Celestine
[email protected]This is a classic dish that's always a hit. I love the combination of flavors and the flaky crust.
Wyatt Graham
[email protected]I've made this dish several times and it's always a crowd-pleaser. I like to serve it with mashed potatoes and green beans.
Nakiganda Mayati
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort.
David Jr Castañeda
[email protected]The recipe was easy to follow and the dish turned out great. I would recommend using a good quality veal for the best results.
Ruhol Md Ruhol
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think I'll try making it again with a different type of meat.
MD NURHOSSEN
[email protected]I followed the recipe exactly and the dish turned out perfectly. I will definitely be making this again.
Adeel Arain
[email protected]This is the best veal marengo pot pie I've ever had. The flavors are incredible and the crust is perfect.
Aaryan Thakur
[email protected]I'm not a huge fan of veal, but this dish was surprisingly delicious. The sauce was flavorful and the meat was tender.
Skylord Restinpeace
[email protected]This veal marengo pot pie was a hit with my family! The flavors were rich and complex, and the crust was flaky and golden brown.