Smothered Veal And Morel Pie

Recipe Ingredients

1/2 cup	118ml	Olive oil
3 lbs	1362g / 48oz	Veal shoulder - cut into 1/2" pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour
		Emeril's Essence - see * Note
2 cups	125g / 4.4oz	Finely-chopped onions
1 cup	110g / 3.9oz	Finely-chopped celery
1 cup	110g / 3.9oz	Finely-chopped carrots
2 tablespoons	30ml	Chopped garlic
2		Bay leaves
2 tablespoons	30ml	Chopped fresh thyme
1 cup	237ml	Beer
8 cups	1896ml	Veal or dark stock
1 lb	454g / 16oz	Small morel mushrooms - cleaned
1 lb	454g / 16oz	Fingerling potatoes - scrubbed, halved
2		Fresh corn ears, kernels scraped from cob
1/4 cup	59ml	Parsley
2 cups	125g / 4.4oz	Flour
1		Salt
2/3 cup	131g / 4.6oz	Lard
3 tablespoons	45ml	Ice water - (to 4 tbspns)
1		Egg - mixed with
1 tablespoon	15ml	Water - for egg wash

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Season the flour with Essence. Dredge the veal in the seasoned flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside.

Add the onions to the pan and season with salt and pepper. Saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium-low. Add the veal and simmer for 2 hours.

In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper. Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender.

Preheat the oven to 350 degrees.

In a mixing bowl, combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the dough into fourths and carefully remove the dough from the surface.

Pour the stew into a large greased baking dish or pan (12-quart casserole dish). Place the dough directly over the pan. Tuck the excess dough evenly into the sides of the dough. Crimp the dough firmly. Make several small slits in the top of the dough, this will allow the steam to escape. Egg wash the dough and place on a baking sheet. Bake until the top is golden brown, about 25 to 30 minutes. Remove and cool for 5 minutes before serving.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C03)

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