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Beef Pot Pies with Irish Cheddar Crust

 
One serving costs about $1.92

$1.92 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 st patricks day lunch,main course,main dish,dinner European,Irish
spoonacular Score:74%

Spoonacular Score: 74%

 

You can never have too many main course recipes, so give Beef Pot Pies with Irish Cheddar Crust a try. One portion of this dish contains roughly 43g of protein, 38g of fat, and a total of 714 calories. This recipe serves 6 and costs $1.92 per serving. 9 people were glad they tried this recipe. This recipe is typical of European cuisine. It can be enjoyed any time, but it is especially good for st. patrick day. This recipe from Foodista requires flour, vegetable oil, garlic, and flour. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Similar recipes include Irish Beef Hand Pies, Irish Beef and Vegetable Hand Pies: A St. Patrick's Day Delight, and Pizza Pot Pies With Whole Wheat Crust Topping.

Ingredients

Servings:
8.11 Tbsps
8.11 Tbsps unsalted butter
unsalted butter
8 oz
8 oz shredded sharp cheddar cheese
shredded sharp cheddar cheese
2.5 c
2.5 c flour
flour
1 Tbsp
1 Tbsp sugar
sugar
0.33 tsps
0.33 tsps salt
salt
0.29 tsps
0.29 tsps dry mustard
dry mustard
1 dash
1 dash cayenne pepper
cayenne pepper
0.33 c
0.33 c ice water
ice water
1.14 tsps
1.14 tsps vegetable oil
vegetable oil
1.5 lb
1.5 lb beef stew meat
beef stew meat
some
some Salt & Pepper
Salt & Pepper
1
1  onion
onion
2 small
2 small carrots
carrots
1 large clove
1 large clove garlic
garlic
0.11 tsps
0.11 tsps fresh thyme
fresh thyme
0.05 tsps
0.05 tsps fresh marjoram
fresh marjoram
3 Tbsps
3 Tbsps flour
flour
15 oz
15 oz canned beef broth
canned beef broth
0.75 c
0.75 c water
water
0.5 tsps
0.5 tsps dijon mustard
dijon mustard
1.9 Tbsps
1.9 Tbsps fresh parsley
fresh parsley
1
1  egg
egg
8.11 Tbsps unsalted butter
8.11 Tbsps
unsalted butter
8 oz shredded sharp cheddar cheese
8 oz
shredded sharp cheddar cheese
2.5 c flour
2.5 c
flour
1 Tbsp sugar
1 Tbsp
sugar
0.33 tsps salt
0.33 tsps
salt
0.29 tsps dry mustard
0.29 tsps
dry mustard
1 dash cayenne pepper
1 dash
cayenne pepper
0.33 c ice water
0.33 c
ice water
1.14 tsps vegetable oil
1.14 tsps
vegetable oil
1.5 lb beef stew meat
1.5 lb
beef stew meat
some Salt & Pepper
some
Salt & Pepper
1  onion
1
onion
2 small carrots
2 small
carrots
1 large clove garlic
1 large clove
garlic
0.11 tsps fresh thyme
0.11 tsps
fresh thyme
0.05 tsps fresh marjoram
0.05 tsps
fresh marjoram
3 Tbsps flour
3 Tbsps
flour
15 oz canned beef broth
15 oz
canned beef broth
0.75 c water
0.75 c
water
0.5 tsps dijon mustard
0.5 tsps
dijon mustard
1.9 Tbsps fresh parsley
1.9 Tbsps
fresh parsley
1  egg
1
egg

Equipment

food processor
food processor
paper towels
paper towels
plastic wrap
plastic wrap
muffin tray
muffin tray
oven
oven
bowl
bowl
pot
pot
food processor
food processor
paper towels
paper towels
plastic wrap
plastic wrap
muffin tray
muffin tray
oven
oven
bowl
bowl
pot
pot


Instructions

Make the pastry: Place the cut up butter pieces in the freezer for 15 minutes to chill. Meanwhile, in the work bowl of a food processor combine flour, sugar, dry mustard, salt and cayenne pepper. Pulse to combine. After the butter has chilled, scatter the pieces over the flour mixture (still in the food processor), along with the cheddar. Pulse about 10 times. Sprinkle half the ice water over the dough, pulse about 3 times, repeat with remaining water, pulsing 3 more times. Pinch the dough to check if it sticks together, if not add a tablespoon or two more ice water, until it comes together. Dump the mix in a large bowl and press it together to form the dough. Divide dough in half, shaping each into a 4-inch disk. Wrap each piece in plastic wrap and refrigerate at least an hour. Begin the filling: Pat the meat dry with paper towels and season with salt & pepper. Heat 2 t. oil in a large skillet over medium high heat until just smoking. Add the meat in a single layer and cook, without stirring, until the meat browns well on the underside, anywhere between 5-10 minutes (the meat will give off liquid, just let it evaporate - leave it alone!) Stir the meat and cook another couple minutes, until it looses the raw color. Remove to a plate and set aside. Reduce heat to medium, add the remaining 2 t. oil and the onions and carrots. Saute until softened and starting to brown, stirring occasionally, around 5 minutes. Add the garlic, thyme and marjoram, cook until very fragrant, about a minute. Stir in flour, cook and stir about a minute. Slowly add in the beef broth and water, then the meat, along with any juices left on the plate. Bring to a simmer, then reduce the heat to low, to med-low. Cover and cook, (adjusting the heat as necessary to maintain a simmer) stirring occasionally until the meat is just becoming tender, around 45 minutes. Remove from heat, add in the Dijon and parsley. Adjust seasoning with salt & pepper. Set aside to cool. Rolling out the crust, filling & baking the pot pies: Remove the dough from the refrigerator 10 minutes before rolling it out. Roll the dough out on a well-floured surface, large enough to cut out 3, 7-inch circles out of each half (save the scraps). Line each cup of a large-sized muffin tin with the dough. (It won't look very pretty, you just kind of have your way with it to get it pressed in there.) Refrigerate the filled tins as well as the dough scraps 15 minutes to firm back up. Meanwhile, preheat oven to 400 degrees. After 15 minutes and the filling has cooled down quite a bit. Divide the mixture evenly between crusts. Divide the remaining dough into 6 balls. Roll out each piece wide enough to cover the pot pies. Pinch the top and bottom crust edges together to seal, and finish the edges in whatever decorative way you like. Brush the tops with the beaten egg. Bake 35-40 minutes, rotating the pan after 20 minutes. Remove from oven & let sit 5 minutes before (carefully) removing the pot pies from the tin.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
8 tablespoons unsalted butter
8 ounces shredded sharp cheddar cheese
2.5 cups flour
1 tablespoon sugar
1 teaspoon dry mustard
1 dash cayenne pepper
4 teaspoons vegetable oil
1.5 pounds beef stew meat
1 onion
2 smalls carrots
1 large clove garlic
1 teaspoon fresh thyme
3 tablespoons flour
15 ounces canned beef broth
1.5 teaspoons dijon mustard
2 tablespoons fresh parsley
1 egg
Price
$0.97
$2.43
$0.42
$0.02
$0.11
$0.01
$0.06
$5.28
$0.24
$0.18
$0.07
$0.04
$0.03
$1.01
$0.07
$0.30
$0.24
$11.48

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
714k Calories
42g Protein
37g Total Fat
48g Carbs
25% Health Score
Limit These
Calories
714k
36%

Fat
37g
58%

  Saturated Fat
22g
139%

Carbohydrates
48g
16%

  Sugar
4g
4%

Cholesterol
177mg
59%

Sodium
1024mg
45%

Get Enough Of These
Protein
42g
86%

Selenium
59µg
85%

Vitamin A
3798IU
76%

Vitamin B3
11mg
59%

Phosphorus
542mg
54%

Zinc
6mg
43%

Vitamin B6
0.87mg
43%

Vitamin B12
2µg
43%

Vitamin B2
0.67mg
40%

Vitamin B1
0.59mg
39%

Folate
138µg
35%

Calcium
331mg
33%

Iron
5mg
32%

Vitamin K
27µg
27%

Manganese
0.49mg
24%

Potassium
631mg
18%

Magnesium
59mg
15%

Copper
0.24mg
12%

Vitamin B5
1mg
11%

Fiber
2g
10%

Vitamin E
1mg
8%

Vitamin C
4mg
5%

Vitamin D
0.66µg
4%

covered percent of daily need

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