|Old Fashion Beef Pot Pies
1 chuck roast, about 4 lbs
4 cups low sodium beef stock
1 pkg Demi-Glace Gold
1/2-cup whole milk or half & half
3 TBS flour
2 cups blanched, frozen or leftover veggies
3/4 tsp herbs of your choice
1/2 tsp pepper, to taste
sea salt to taste
2 prepared pastry crusts
oven safe bowls
melted butter, optional
Combine chuck roast and stock in a crock-pot and braise until falling apart tender, about 6-8 hours. Remove meat, cool and shred 2 cups of meat by hand, reserving the remainder for another use. Strain stock into a saucepan, whisk in Demi-Glace Gold to dissolve and simmer to reduce to about 2 cups of liquid.
Whisk flour into cold milk or half & half until smooth and slowly temper into the stock slowly. Simmer until thick, about 10 minutes – the gravy should be thick. All or part of this process can be done the day ahead - or simplify by using leftover meats and prepared gravy.
In a large bowl, toss meat, veggies and gravy, adding seasonings to taste. Spoon into oven safe bowls, filling about 3/4 full. Roll pastry into circles about 1 inch larger than the lip of the bowl and use to top each bowl, pinching into place. Brush with butter, if desired, and cut several small venting holes and roast in a 375° oven until the filling is bubbling and the top is brown.
Rest 10 minutes and serve. - Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Shepard's Pie Variation
Prepare pot pie as above, omitting pie pastry. Place meat, veggie and gravy medley into oven safe ceramic bowls, spreading or piping leftover mashed potatoes (or sweet potatoes) over the top. Bake in a 350 degree oven until hot and toasted.