Beef Pot Pie With Oat-Bran Crust

Recipe Ingredients

2 lbs	908g / 32oz	Stew beef - (cut in 1" cubes)
1 tablespoon	15ml	Minced onion
1		Beef broth - ( 13-14 oz)
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper - ( coarse grnd)
4 teaspoons	20ml	Sweet potatoes (medium)
10 oz	284g	Frozen peas
1		Egg - (beaten)
1 tablespoon	15ml	Flour
		Oat-bran pastry - ( below )

Recipe Instructions

1. In a 5 quart Dutch oven, over medium high heat, in 2 tbs Hot salad oil cook beef chunks, one third at a time, until well browned on all sides removing to bowl as pieces brown.

2. Reduce heat to medium; in 1 more tbsp oil, cook onion until almost tender, stirring occasionally. Stir in beef broth, Worcestershire sauce salt, pepper and 1/2 cup water. Return meat to Dutch oven; over high heat to boiling. Reduce heat to low; cover and let simmer for 45 minutes.

3. While meat is simmering, peel and cut sweet potatoes into 1 inch chunks. When meat is done, add sweet potatoes, cook 20 minutes longer.

4. Meanwhile, prepare oat-bran pastry (see below for recipe).

5. Skim fat off liquid in Dutch oven, if any. In a cup mix 2 tbs water and the flour. Gradually stir flour mix into liquid in pan; cooking until mixture starts to thicken. Stir in frozen peas and cook until warmed. Spoon beef mixture into a 2 quart casserole dish.

6. Preheat oven to 425F.

7. Roll pastry into a round, 1" larger than the casserole. Place pastry, loosely over mixture. With kitchen shears trim edges, leaving 1" overhang. Fold overhang under and press gently all around casserole. With a knife, cut several slits in pastry to let steam escape. Roll and cut remaining dough into shapes to decorate the top of the casserole. Brush with egg. Bake at 425f for 15 minutes.

Oat-bran pastry: in a medium bowl, stir 1 cup flour, 1/4 cup oat-bran, 1 teaspoon baking powder and 1/2 teaspoon salt. With a pastry blender, cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons milk, 1 tbs at a time, over mixture, mixing with a fork after each addition. Pastry needs only enough milk to hold together. Shape into ball and wrap with plastic wrap. Refrigerate 15 to 30 minutes, until dough can be handled.

Source:
A1 Steak Sauce

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