RECIPE: Beef “Bourguinness” Individual Pot Pie 吉尼斯迷你燉牛肉派

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I’m not so much of a beef person, but every once in a while, I really love a good classic such as Beef Bourguignon (especially on cold days like we have here in Quebec!). Since St. Patrick’s Day is here, I thought I’d play around a little and mix this French classic with some other must-haves for this Irish holiday.

I’m sure everyone is familiar with the famous Irish Guinness beer and shepherd’s pie. I’m no Irish, nor do I drink beer, but I love the mashed potato crust from shepherd’s pie and anything with Guinness in it! So how did I mix these three things together? I made a Beef Bourguignon-Guinness Pot Pie! To start, I adapted the French method to cook the Irish stew filling! This involved straining the mushy onions and celery after slow cooking, and having to cook the garnitures (mushrooms and pearl onions) separately. I know it’s a bit of labor, but trust me on this one, the art of French cooking will never let you down. Next, I cooked the beef stew with Guinness beer. Finally, I topped the pie with a layer of golden cheddar cheese mashed potatoes from shepherd’s pie, instead of a pie crust like typical pot pies.

Sound complicated to you? Well, the hardest thing I find is actually not the labor, but waiting for the dish to be done!! (It was very difficult to resist the wonderful smell… and, yes, I confess, I nibbled a little and kept checking the oven throughout the cooking.) The good thing about this recipe is that you can ignore the mashed potato top and just make the stew alone to have with some good country bread. You can also make the mushrooms and caramelized onions as a separate side dish, or bake the mashed potatoes alone as well! It’s really practical and if you make the filling ahead of time, as it sits longer, this will only make the dish more flavourful when it comes time to eat! If you’re looking for a non-traditional recipe to cozy up to during this fun holiday, you’ve certainly come to the right place!

 

Beef “Bourguinness” Individual Pot Pie (makes 6 servings)

 

For the Beef Filling:

2 pieces 1/4″ (0.6 cm) thick bacon (If you can only find thin cuts – which was what I used, use 4 pieces), cut them into 1/2″ (about 1.25 cm) wide pieces

1 1/2 lb (about 700 g) stew beef, cut into 1″ cubes (Here, I used organic Black Angus)

A: 2 C          diced onions, 1/2″ (about 1.25 cm) pieces

      3/4 C      diced celery, 1/2″ (about 1.25 cm) pieces

      2 1/2 C  or 1 lb carrot pieces, cut into 1″ (about 2.5 cm) long (my organic carrots were small, so I cut them into 1 1/2″ long pieces.)

4 cloves of garlic, roughly chopped

1 T tomato paste

2 T flour

2 – 2 1/2 C Guinness beer

For the bouquet garni:

B: a small handful of thyme

     a small handful of parsley stems

     1 large or 2 small bay leaves

C: 1 C    beef broth

      1 T    Worcestershire sauce

1 1/4 C   frozen peas

grapeseed oil

sea salt and black pepper

 

The Garnishes:

1 lb button mushrooms (If they’re small, leave them whole, otherwise cut them in half or quarters)

12-16 oz pearl onions, peeled

2 T butter

1/2 T grapeseed oil

sea salt and black pepper

1 t sugar

 

For The Mashed Potato Topping:

3 lb potatoes

D: 1 T butter

1 T extra virgin olive oil or grapeseed oil

1 egg, beaten

1/4 – 1/3 C cream (depends on how creamy you like your mashed potatoes)

sea salt

2 C shredded sharp white cheddar cheese

 

To Make the Beef Filling:

1. Dry the beef pieces on paper towels. *If the meat is wet, you won’t be able to brown it.

2. Prepare your bouquet garni by tieing the ingredients B together with a cotton string.

3. In a dutch oven, heat a teaspoon of grapeseed oil. Add the bacon pieces and sauté until they turn brown. Transfer them onto a plate and set aside.

4. Brown the beef in the bacon fat. Remove it from the pot and set it aside with the bacon. *Do it in several batches. If you crowd the pot, the beef won’t get browned.

5. Add the ingredients A and 1/2 teaspoon of sea salt and sauté for 2 minutes, then add the garlic. Continue to cook until lightly browned.

6. Add the tomato paste to the vegetables and sauté for 1 minute.

7. Add the flour to the vegetables and continue to sauté for another minute. *Stir often over medium-low heat and be sure not to burn the vegetables!

8. Add both the beef and 1/4 of bacon back into the pot with B. Turn up the heat and add the Guinness to deglaze. *Deglazing means adding liquid while scraping up the brown bits in the bottom of the pan until they dissolve. By doing that, you will add a lot of flavor to your sauce.

9. Add C, season with some sea salt and black pepper and bring to a boil.

10. Skim off some fat or impurities on the surface of the stew. Cover and let it simmer for 2 hours until tender.

11. While the stew is cooking, prepare your garnishes – the mushrooms and pearl onions (click here for instructions), and the mashed potatoes (see below).

12. Once the meat is tender, pick out the beef, bacon pieces and carrots and transfer them into a dish, then cover to keep warm. Strain and keep the sauce, discard everything else.

13. Check the seasoning. If you feel the sauce is too thin, you can cook it longer over medium high heat to reduce it a little. Otherwise put the beef, the rest of the bacon, carrots and the 2 garnishes in the sauce and stir in the frozen peas (without heating). *You can just enjoy it as a stew by reheating the whole thing with or without frozen peas.

*To make ahead: You can make this part of the recipe a day before. In fact, the flavor will be even better after sitting for a day! When you’re ready to make the pot pie, just reheat the stew until hot and stir in the frozen peas after turning off the heat.

 

To Make The Mashed Potatoes:

1. Peel and cut the potatoes in chunks, 1″ (about 2 cm).

2. Transfer them into a pot with cold water and some salt, and cover. Bring it to a boil.

3. Simmer the potatoes for about 12-15 minutes until fork tender. Drain well and transfer them into a large bowl.

4. Mash until smooth. Add D, some sea salt with 1/4 cup shredded cheddar cheese; mix well. *Be careful not to make it too salty since you’ll be adding the rest of the 1 1/2 cups cheddar cheese to the dish.

 

To Assemble The Pot Pie:

1. Preheat the oven to 375°F/200°C. Prepare six 2-cup oven-proof dishes and put them on a baking tray. *If you don’t have individual baking dishes, you can also use a casserole dish or a pie dish. in the photo, I actually mixed two different sizes of baking dish.

2. Divide and spoon your fillings in each dish. Take about 1/2 cup of the shredded cheddar and sprinkle some over the filling of each dish.

3. Divide the mashed potatoes and put them on top of each filling. Use the back of the spoon to smooth it out.

4. Sprinkle the rest of the cheese on top of each dish. Transfer the baking tray to a preheated oven and bake for 20-25 minutes until the top is golden brown and enjoy while the dish is hot! *You can also bake for 20 minutes and then put them under the broiler for 1-2 minutes to brown and crisp the top a little bit.

 

Scroll down to the very bottom to see detailed photos

 Photos ©2014 Yvonne Rosenbaum

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我其實不是個常吃牛肉的人,但在魁北克這種寒冷地帶,偶爾喜歡來一碗經典的法式紅酒燉牛肉 – Boeuf Bourguignon 來暖身。 (有看過電影Julie & Julia的朋友們一定都曉得這道知名的法國料理!) 由於聖帕特里克節即將來臨 (英文為St. Patrick’s Day,是慶祝愛爾蘭守護神聖帕特里克的愛爾蘭國慶日,在許多其他的國家,也有許多人慶祝),而慶祝這個節日常會吃的料理有愛爾蘭燉牛肉(通常是由牛肉與紅蘿蔔、馬鈴薯燉製)、牧羊人派 (是一種下層為攪肉與蔬菜上層為馬鈴薯泥的一種派),當然,也少不了愛爾蘭知名的吉尼斯啤酒 (Guinness beer)!我想想未何不嘗試將法式紅酒燉牛肉與這幾樣聖帕特里克節的經典食物來寫個較特別的食譜來配合一下這個節日呢?

我猜大部分的朋友們對牧羊人派與吉尼斯啤酒都不會太漠生,尤其是有住過國外又有去過Irish Pub的朋友們。我既不是愛爾蘭人 (廢話!!! (ू˃̣̣̣̣̣̣︿˂̣̣̣̣̣̣ ू)),也不喝啤酒,但我很愛牧羊人派上那一層烤至金黃色的馬鈴薯泥,也喜愛把吉尼斯啤酒拿來加入任何燉製的食物裡面!在這個食譜裡,我採用了法式燉牛肉的方式來烹煮放在派下層的愛爾蘭燉牛肉,這涉及到要另外煮那加在燉牛肉裡面的蘑菇及珍珠洋蔥,雖然比較搞剛一點,但是以這種經典法式手法煮出來的味道,保證獨一無二!另外,為了讓這個派增添一些愛爾蘭的味道,我以吉尼斯啤酒代替法國的紅酒來燉這道牛肉。至於派的上層,則是取自於我喜愛的牧羊人派上那層馬鈴薯泥來代替一般派上面的派皮完成。

這個食譜的好處是內餡的愛爾蘭燉牛肉可以在食用的前一天先煮好,而食用當天再準備馬鈴薯泥下去烤。不但不會影響牛肉的品質,浸泡在醬汁裡隔天反而更入味、更香,醬汁也更濃,很適合當宴客料理。此外,想單獨享用燉牛肉的朋友們也可以省略馬鈴薯泥的部分,是個非常實用的多功能食譜喔~

 

吉尼斯迷你燉牛肉派 (6人份)

燉牛肉餡:

厚切培根   2片……切成條狀 (1.25公分寬) *若買不到厚切片,可以使用4片一般的培根,我在圖片中就用薄的

牛肉塊 700g……切成塊狀 (2.5公分) *在國外一般都用stew beef,但在亞洲的話,可以使用牛健,稍微有筋吃起來比較嫩

A: 洋蔥 2 杯……切小塊 (1.25cm)

     西洋芹 3/4 杯……切小塊 (1.25cm)

     紅蘿蔔 2 1/2 杯……切滾塊 (2.5 cm) *我的有機紅蘿蔔又細又小根,所以我把它們切長一點比較不會那麼快煮爛

大蒜 4瓣……稍微切碎

番茄糊 1 大匙

麵粉 2 大匙

吉尼斯啤酒 (Guinness beer) 2 1/2

香草束:

B: 百里香 (thyme) 幾根

     荷蘭芹梗 (parsley) 1 小把

     月桂葉 (bay leaf) 1-2

C: 牛肉高湯    1

    英國烏斯特黑醋醬 (Worcestershire sauce)  1大匙

冷凍青豆仁 1 1/4

海鹽與黑胡椒


裝飾:

蘑菇 450g……(十字對切成小塊,若是比較小顆,也可以完全不切)

小洋蔥 (pearl onion) 350-450g……去外皮
奶油 1大匙 

葡萄籽油 2大匙

1小匙

海鹽與黑胡椒

 

馬鈴薯泥:

馬鈴薯 1.6 kg 

D: 奶油                           1 大匙

    橄欖油或葡萄籽油  1 大匙

    蛋                                 1

    鮮奶油                        1/4-1/3(可以自行決定加多少)

   海鹽

白色巧達奶酪 (cheddar cheese) 2杯……削成絲

 

燉牛肉餡做法:

1. 拿紙巾把牛肉表面的水分吸乾。 *如果牛肉表面濕濕的,煎的時候將無法上色。

2. 將香草束B料以棉繩綁起來。

3. 在一鑄鐵鍋將1茶匙葡萄籽油加熱,放入培根煎至油脂被逼出並稍微上色只後拿出來放置一旁。

4. 將牛肉塊放入有培根油的鍋中把四面都煎至金黃色, 拿出來和培根放置一旁。*不要將牛肉塊全部一起煎,一次放太多太擠也會無法上色,要分開煎。

5. 放入A料與1/2茶匙的海鹽炒約2分鐘,加入蒜頭繼續再炒至金黃。

6. 將蕃茄糊加入翻炒1分鐘。

7. 在鍋中撒上麵粉以中小火繼續翻炒1分鐘。

8. B料、牛肉與1/3的培根放回鍋中,把火開大一點,倒入啤酒並以木鏟子刮鍋底下的巴。*這個步驟將會使湯汁更香更有味道。

9. 加入C料、少許海鹽與黑胡椒煮滾。

10. 將表面泡沫狀的物質以湯匙取出,以小火慢煮約2小時至牛肉變嫩。

11. 在燉牛肉的同時,可以準備好裝飾的蘑菇、小洋蔥(閱讀食譜請按這裡)與派上層的馬鈴薯泥(步驟請看下面)

12. 肉燉好之後,將牛肉、培根與紅蘿蔔挑出,放置一個容器中並蓋上鋁鉑紙。將醬汁過濾,把裡面的食材倒掉。

13. 需要的話可以依個人口味加重調味, 完成後的湯汁應該是稍微濃稠的, 如果太稀,可以大火將湯汁再煮一下讓它濃縮,但不需要太濃。熄火後將牛肉、剩下的培根、紅蘿蔔、蘑菇、小洋蔥和冷凍青豆仁加入湯汁中。*想單獨這樣享用的朋友們,只要在食用前將整鍋加熱就可以了,跟飯或麵包一起吃超夠味的!

預先準備:燉牛肉部分的可以預先煮好(但先不要放入冷凍青豆仁),放置冰箱一個晚上隔天再完成以下的部驟只會讓醬汁的味道更香更濃!隔天從冰箱拿出來,必須先加熱一下,熄火後放入冷凍青豆仁再放進容器與馬鈴薯泥一起烤,這樣比較不需要烤太久。

 

馬鈴薯泥做法與派的組合:

1. 將馬鈴薯皮刮掉,切大塊(2cm)

2. 將切好的馬鈴薯與冷水和少許鹽放入鍋中一起煮滾。

3. 以小火煮12-15分鐘至軟,把水瀝掉,放入一個大的容器中。烤箱預熱到200C

4. 將煮好的馬鈴薯壓成泥,與D料、一點海鹽與1/4杯的巧達奶酪絲混合。*調味時注意不要加太多鹽,因為還要將剩餘的巧達奶酪加在上面,巧達奶酪已經有一點鹹度。

5. 準備好62杯分量的烤杯,將它們放在一個烤盤上 。*如果沒有一樣大的烤杯,也可以使用比較小的(我在圖片中就混合兩種大小)或一般有深度的烤盤或派盤。

6. 將燉牛肉餡料分別放入每一個烤杯中,再取1/2杯的巧達奶酪絲分別撒在上面。

7. 將馬鈴薯泥分別放入烤杯,可以使用湯匙的背部將表面抹均勻。   

8. 將剩餘的巧達奶酪絲分別撒在馬鈴薯泥上面,把烤盤放入預熱的烤中烤20-25分鐘至表面呈金黃色即可。

 

 

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