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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shabir Khattak
[email protected]This pot pie was delicious! The veal was tender and the sauce was flavorful. I would definitely recommend this recipe.
Usman Shakeel
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved it.
Eden Philander
[email protected]This pot pie was a little too salty for my taste, but my husband loved it. I would recommend using less salt next time.
Giulia Leonardi
[email protected]This recipe was easy to follow and the results were delicious. I would definitely make this again.
Junior Gray
[email protected]I'm not a fan of veal, but I loved this pot pie. The filling was rich and flavorful, and the crust was flaky and golden brown.
MD OmerFaruk
[email protected]This pot pie was delicious! The veal was tender and the sauce was flavorful. I would definitely recommend this recipe.
Qaswar Ali
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. I would definitely make it again.
md Mamunahmed
[email protected]The filling of this pot pie was delicious, but the crust was a little dry. I would recommend using a different crust recipe next time.
Purna Dilshan
[email protected]This pot pie was a little too rich for my taste, but my husband loved it. I would recommend using less butter and cream next time.
Kyle Headland
[email protected]I loved this recipe! It was easy to make and the results were delicious. I will definitely be making this again.
SB SAGOR ALI
[email protected]This is the best veal pot pie I've ever had. The filling was creamy and flavorful, and the crust was perfectly flaky.
nicholas anderson
[email protected]The crust on this pot pie was amazing! I used a store-bought crust, but it tasted like I had made it from scratch.
Shantha Engineers
[email protected]This recipe was easy to follow and resulted in a delicious pot pie. The only change I made was to use chicken instead of veal.
K.E.G OFFICIAL
[email protected]I'm not usually a fan of veal, but this pot pie changed my mind. The meat was tender and juicy, and the sauce was packed with flavor.
Biplob Bau
[email protected]This veal marengo pot pie was a hit with my family! The filling was rich and flavorful, and the crust was golden and flaky. I will definitely be making this again.