Veal Marengo Pot Pie

Ingredients

• 3 pounds stewing veal, cubed
• Coarse salt and freshly ground pepper
• ¼ cup peanut or safflower oil
• 4 shallots, chopped
• 2 cloves garlic, chopped (green part removed)
• 12 small white onions, peeled
• 4 large carrots, diced
• ¼ cup tomato paste
• 2 cups chicken or veal stock (preferably homemade)
• 1 cup dry white wine
• 1 teaspoon fresh thyme
• ¾ pound mushrooms
• 2 tablespoons unsalted butter
• 1 ½ to 2 pounds puff pastry
• 1 egg, beaten

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    958 calories; 53 grams fat; 14 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 48 grams protein; 175 milligrams cholesterol; 583 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Trim the fat from the veal cubes and pat them dry with paper towels. Season to taste with salt and pepper.
2. Heat the oil in a large, heavy casserole and brown the veal cubes a few at a time without burning them. Remove them with a slotted spoon. Add the shallots, garlic, onions and carrots and cook, stirring, for a couple of minutes without burning.
3. Add the tomato paste, stock, wine and thyme. Scrape up cooked particles from the bottom of the casserole. Cover and bake for one hour.
4. Saute the mushrooms in the butter for two to three minutes and add them to the stew when it is removed from the oven. Cool the stew and if you wish, refrigerate it overnight.
5. Preheat oven to 400 degrees. Put the stew in two eight-cup pie dishes or eight individual two-cup pie dishes. Brush the rims with egg yolk. Roll out the pastry one-eighth inch thick and cut it in rounds and place it on top. Brush with egg yolk and bake for 30 minutes or until golden brown.