Fall means comfort, and nothing is more on trend this season than savory pies. Here, A.1. Original Steak Sauce fortifies the beefy flavors. This recipe uses a value cut of meat, and the steak sauce stands up to its big flavors really well
Yield: 24 servings
vegetable oil 1/4 cup
cross-cut beef shanks 20 lb.
salt 2 tsp.
black pepper 4 tsp.
onions, small diced 4 lb.
garlic, minced 3/4 cup
Marsala wine 2 cups
Idaho potatoes, peeled, medium diced 4 lb.
carrots, small diced 1.75 lb.
celery, small diced 1.75 lb.
fresh thyme leaves 4 tsp.
fresh rosemary, chopped 1/2 cup
bay leaves 16 each
beef stock 2 qt.
unsalted butter 1-1/3 cups
all-purpose flour 1-1/3 cups
A.1. Original Sauce 1 qt.
frozen peas, thawed 2.5 lb.
ready-to-use refrigerated pie crusts, cut into 6-inch circles 48 pieces
eggs, beaten 2 each
HEAT oil in large stockpot on high heat. Season beef with salt and pepper. Sear on all sides until browned; transfer to 2 full hotel pans (or 1 half hotel pan for trial recipe).
REDUCE heat to medium; add onions and garlic to pot. Saute until browned. Add wine; reduce au sec. Add potatoes, carrots, celery and herbs. Saute until vegetables are softened. Deglaze pot with beef stock. Pour mixture evenly over beef in pans; cover. Bake in 350?F standard oven 3 hours or until beef is very tender. Remove from oven.
MELT butter in small saucepan on medium heat. Stir in flour to make a blonde roux. Set aside.
REMOVE meat from cooking liquid; shred roughly. Pour liquid and vegetables into large pot; add roux. Cook on medium heat until thickened, whisking constantly. Let cool. Add shredded beef, A.1. and peas to sauce in pot. Mix well.
SPRAY 24 (5-inch) pie tins with cooking spray (or 6 pie tins for trial recipe). Press 1 dough circle into bottom of each pie tin. Fill each with 1-1/2 cups meat mixture. Top with second dough circle; crimp edges to seal. Brush top crusts with beaten egg and cut several slits to allow steam to escape.
BAKE in 350F standard oven 1 hour or until crust is golden brown and filling is heated through.
NOTE:
Recipe can be prepared ahead of time. Assemble and bake pot pies as directed. Cool completely, then refrigerate. When ready to serve, reheat pies in 350F standard oven 20 min. or until heated through (165F).