Name: Veal and Mushroom Pot Pie
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 2¼ lb beef or veal stew meat (chuck, shoulder or similar); 2 tbsp all-purpose flour; ¼ cup olive oil; 1 onion, chopped; 2 carrots (peeled and diced); 2–3 celery stalks, thinly sliced; 1 cup beer; 1½ cups beef or chicken stock; salt and pepper; 1 container white button mushrooms (about 8 oz); 2 sprigs parsley; 1 bay leaf; 1 sprig thyme; 7 oz good-quality puff pastry (pareve, not all-butter); 1 egg, beaten

How I make it

Stew

Cut the meat into 1¼-1½-inch (3-4 cm) cubes. Put them in a bag with the flour and shake well until coated on all sides.
Heat half the oil in a wide pot and brown the meat. Lift it out with a slotted spoon and set aside.
Add the rest of the oil and cook the onion over medium heat until soft but not browned.
Add the carrots and celery and cook a few minutes more.
Return the meat to the pot, pour in the beer and stock, and season with salt and pepper.
Clean the mushrooms and add them. Bring to a boil, then lower the heat.
Tie the parsley, bay leaf and thyme into a bundle, lay it on top and cover the pot.
Simmer over low heat for about 2 hours, until the meat is very tender. Discard the herb bundle and let the stew cool.

Baking

Preheat the oven to 340°F (170°C).
Roll the pastry into a circle ¾ inch (2 cm) wider than the baking dish.
Transfer the stew to a deep baking dish, ideally ceramic. Brush the rim with beaten egg, lay the pastry on top and press it firmly onto the rim.
Cut a hole in the center of the pastry and insert a pie funnel made of ceramic, heatproof glass or metal.
Brush with beaten egg and bake for 30-45 minutes, until golden.

Veal and Mushroom Pot Pie Draft

What you need

Stew

Topping

How I make it

Stew

Baking