Classic comfort reinvented for Christmas dinner
Chicken potpie is a fine, comforting dinner for most of the winter.
But at Christmas, you want comfort with a little more. You want a dinner that's as special as it is comforting.
So, we used the model of a basic puff pastry-topped chicken potpie, but substituted tender sirloin tips for the poultry.
Add a creamy beef gravy, and you end up with a savory potpie that is the perfect casual, comforting, yet special way, to cap a wonderful Christmas.
Alison Ladman is a recipe developer for the Associated Press.
Christmas Beef Potpie
Start to finish: 1 hour
11⁄4 pounds yellow potatoes, cut into 1-inch chunks
Water, for boiling potatoes
2 tablespoons butter
1 medium-size yellow onion, sliced
2 medium-size shallots, sliced
1 medium-size clove garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons minced fresh thyme
11⁄4 pounds sirloin tips, cut into 1-inch pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon vegetable or canola oil
1⁄4 cup red wine
3⁄4 cup unsalted or low-sodium beef stock
2 tablespoons flour
1⁄2 cup heavy cream
1 sheet puff pastry, thawed according to package directions
Heat the oven to 400 degrees. Place the potatoes in a medium-size saucepan. Add enough water to cover by 1 inch. Bring to a boil, then cook until tender, for about 15 to 20 minutes. Drain the potatoes and set aside.
Meanwhile, in a large, deep skillet over medium-high heat, melt the butter. Add the onion, shallots and garlic and saute until tender, for about 5 minutes.
Add the carrots and celery, and cook until beginning to brown and caramelize at the edges, for about 10 more minutes. Stir in the tomato paste, Worcestershire sauce and thyme. Cook for another 2 minutes. Transfer to a plate and set aside.
Season the sirloin with salt and pepper. Return the skillet to the stovetop over high heat. Add the oil. Working in batches to avoid crowding the pan, sear the meat on all sides until well-browned, for about 3 minutes. The meat does not need to be cooked through. After the meat is seared, remove it from the pan. Lower the heat to medium and stir in the red wine. Scrape up any browned bits from the pan.
In a small bowl, whisk together the beef stock and flour. Add to the pan, whisking until thick, for about 3 minutes. Stir in the cream. Return the beef, vegetables and potatoes to the pan and stir to combine and coat everything with the sauce. Season with salt and pepper. Transfer to a medium-size casserole dish or baking pan.
Unfold the puff pastry sheet and set it over the pan. Use a paring knife to cut slits to vent.
Bake for 20 to 25 minutes, or until the puff pastry is golden brown and the inside is bubbling.
Makes 6 servings.
Nutrition per serving: 290 calories, 16 grams fat (8 grams saturated), 40 milligrams cholesterol, 6 grams protein, 31 grams carbohydrates, 3 grams dietary fiber, 160 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Machine operator avoids serious injuries in accident in North Huntingdon
- York man, 21, accused of assaulting Indiana Borough police officer
- Person rescued from McKees Rocks fire
- Rescuers carry injured person up hillside near Phipps Conservatory
- Water service restored to CMU campus
- ‘1954’: A glimpse of baseball drama
- Google grants teachers’ school supply wishes
- Pirates find a bridge at end of baseball world in Holdzkom
- Hospitals turn to technology to tear down language barriers with patients
- Indiana Regional Medical Center marks centennial with book, campus addition
- Brush Valley club members promote interest in antique tractors