Quesabirria Pot Pie #birra

Ingredients
Meat:
• 1 lb bone in lamb steak
• 1 lb beef shank
• oil to sear
• salt as needed to season meat on both sides
For the sauce:
• 6 guajillo chiles, stemmed, and seeded
• 5 ancho chiles, stemmed, and seeded
• 3 chiles de arbol (spicy), stemmed, and seeded
• 2 bay leaves
• 1 & 1/2 water

• 1/2 roasted yellow onion
• 6 rosted garlic cloves
• 3 roasted roma tomatoes

• 1 cinnamon stick
• 4 allspice berries
• 4 whole cloves
•1 tsp cumin seeds
• 1 tsp coriander seeds

• 1 tbsp black peppercorns
• 1 tsp dried oregano

•1 cup broth ( I used veggie. Feel free to use
Beef broth or water if preferred)
• tbsp white vinegar

• 1/3 cup of instant mashed potatoes to thicken the sauce (more or less to you preference
• 1 & 1/2 cups of diced canned peas with carrots (you can use frozen)

Assembled:

• I used pepperidge farm pastry dough
• shredded Monterey Jack cheese
• Cilantro and diced onions

You’ve had pot pies, but have you had a case of beria pot pie? We’re taking the ultimate comfort food and giving it a spicy cheesy beria infused glow up that you have to see to believe. I know beria could sound a little complicated, but I’ll show you just how simple it is to make. Let’s start off with the meat. I’m using leg lamb steak and beef shank and just going to season it with some salt for now. For the sauce, we are rehydrating stemmed and seated guillo chilis, ancho chilis, and chili de arbo by adding to a pot of water. Bring to a boil. Remove from heat and let steep for at least 20 minutes. Then add in everything into a blender. I roast the Roma tomatoes, white onion, and garlic cloves in the oven and add it to the blender as well. Okay, now for the spices. Let’s toast cinnamon stick, allspice berries, whole cloves, cumin seeds, coriander seeds, and black pepperc corns. Then add to the blender along with dry oregano and salt. Blend until smooth. And just like that, you have your sauce. All right, so what we want to do next is brown and sear the meat on both sides in a pot. You may want to do this in batches. Next, strain the berry sauce right into the pot. Discard the solids. Add broth, a splash of vinegar, and a few bay leaves. Cover and let cook on medium for about 3 hours or until meat is falling apart, tender, and easy to shred. While the sauce is still hot, add in some instant mashed potatoes for a delicious consistency. Keeping up with our pot pie theme, add in the classic carrots and peas. Then go ahead and add in the shredded meat and give it a nice mix. Time to build your masterpiece. Layer the bottom of your pan with pastry dough. Next, add a generous layer of shredded Monterey Jack cheese and spoon in your delicious birya filling. Top it off with another helping of that melty cheese. Then, sprinkle on some fresh cilantro and diced onion. Now lay another sheet of that pastry dough right on top. Press the edges around and crimp them to seal the dill. Poke a small hole in the center and a few slits to let that bad boy breathe. Give it a glossy finish with egg wash. Bake in the oven at 400° Fahrenheit