Sweet Beef Pot Pie with Plantain Pastry
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Sweet Beef Pot Pie with Plantain Pastry
Sweet Beef Pot Pie with Plantain Pastry
Ingredients
Filling:
2 tbsp. olive oil
2 lbs. Raley's Beef chuck trimmed California raised USDA choice, cubed
1 Large onion, coarsely chopped
1 red bell pepper, stemmed, seeded and diced
4 cloves garlic, minced
1/4 cup flour
1 cups ginger beer
2 tbsp. soy sauce
1 to 2 tbsp. Sriracha sauce

Crust:
1/4 cup butter, cubed
1 cup flour
1/2 cup mashed very ripe plantain*
3/4 tsp. sea salt
4 tbsp. ice water
Directions

Prep: 30 minutes, Cook: 2 hours, 45 minutes, Serves: 6 to 8

1. Preheat oven to 400°F. Heat oil in a medium saucepan over medium-high heat. Add beef and cook until well browned on all sides. Add vegetables and cook for 5 minutes more.

2. Sprinkle with flour and stir to coat. Add ginger beer, soy sauce and Sriracha sauce. Bring to a boil; reduce heat and simmer for 2 hours or until beef is tender. Transfer to a deep dish pie plate.

3. Meanwhile, mix all crust ingredients with a fork until mixture resembles course crumbs. Stir in ice water. Place on a lightly floured surface and knead, adding more flour as needed to form a soft dough. Let stand for 10 minutes, then roll out 1/8-inch thick. Cut into circles using a 2-inch cutter. Lay over filling, overlapping slightly. (Or place uncut dough over filling.)

4. Bake for 30 minutes, until crust is golden brown.

*Very ripe plantains will feel soft and have black peels.


Nutritional Information:
380 calories, 27 g protein, 16 g total fat (7 g sat.), 30 g carbohydrate, 2 g fiber, 9 g sugar, 87 mg cholesterol, 618 mg sodium, 10 points