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I made beef stew, but when you make beef stew in the beginning of the week, you're likely going to be eating it the rest of the week. Boring old re-runs of the same beef stew, with a simple re-heat to eat? No, remixes.
I re-mixed the beef stew into a simple beef pot pie, but I also used this exercise as an experiment. Which "top" tastes the best with the beef stew?
Before placing the beef stew into the ramekins, I did add a few ingredients to make them work a little better for a pot pie filling. Sitting in the refrigerator overnight, the stew loses some of its "gravy," so I reheated the stew on the stove top and added a bit more beef stock. To change up the flavors so it really feels re-mixed, this would be a good time to use red wine, a little beer, or even cream (but be prepared for a very weird beige-colored beef filling if you use cream).
One pie got mashed potatoes on top, like a traditional shepherd's pie (though shepherd's pie filling is made with lamb and different vegetables). Simply spoon creamy mashed potatoes on top of the beef filling. I felt a little ooh-la-la so I piped the mashed potatoes into a spiral.
The second pie got a crumbly biscuit topping, which is similar to many of the southern homestyle chicken pot pies that simply have biscuit dough plopped on top. I made the biscuit dough by whisking together 1 c. all-pupose flour with 1¼ tsp. baking powder and a pinch of salt, cutting in 3 Tbsp. diced cold butter, and bringing it together with ½ c. milk. That's enough to cover two small ramekins.
The third pie got the traditional flaky pastry topping.
I thought about puff pastry as a fourth top, but you know what? Puff pastry works for frou frou pot pies like ones made with lobster, but didn't seem at all appropriate for a hearty beef filling.
Bake all of them in a 425-degree oven for just under 15 minutes.
The winning top for the beef pot pie?
Three-way tie.
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2-01-2006 @4:28PM cindy said... Looking for a superbowl recipe I cut from the newspaper years ago and lost. You marinated some sort of beef roast for several days, cooked it and chilled it to slice for the big day for sandwiches. Anybody???
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