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posted: 12/19/2012 4:35 AM

Christmas Beef Potpie

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  • Beef Potpie is as comforting as it is elegant for Christmas dinner.

      Beef Potpie is as comforting as it is elegant for Christmas dinner.
    Associated Press

  • Beef Potpie is as comforting as it is elegant for Christmas dinner.

      Beef Potpie is as comforting as it is elegant for Christmas dinner.
    Associated Press

  • Beef Potpie is as comforting as it is elegant for Christmas dinner.

      Beef Potpie is as comforting as it is elegant for Christmas dinner.
    Associated Press

 

1 pounds yellow potatoes, cut into 1-inch chunks

Kosher salt

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2 tablespoons butter

1 medium yellow onion, sliced

2 medium shallots, sliced

1 clove garlic, minced

2 large carrots, diced

2 ribs celery, diced

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

2 tablespoons minced fresh thyme

1 pounds sirloin tips, cut into 1-inch pieces

Ground black pepper

1 tablespoon vegetable or canola oil

cup red wine

cup unsalted or low-sodium beef stock

2 tablespoons all-purpose flour

cup heavy cream

1 sheet puff pastry, thawed according to package directions

Heat the oven to 400 degrees.

Place the potatoes in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then cook until tender, about 15-20 minutes. Drain and set aside.

Meanwhile, in a large deep skillet over medium-high heat, melt the butter. Add the onion, shallots and garlic and saute until tender, about 5 minutes. Add the carrots and celery and cook until beginning to brown and caramelize at the edges, about 10 more minutes. Stir in the tomato paste, Worcestershire sauce and thyme. Cook for another 2 minutes. Transfer to a plate and set aside.

Season the sirloin with salt and pepper. Return the skillet to the stovetop over high heat. Add the oil. Working in batches to avoid crowding the pan, sear the meat on all sides until well browned, about 3 minutes. The meat does not need to be cooked through. Once seared, remove the meat from the pan.

Lower the heat to medium and stir in the red wine. Scrape up any browned bits from the pan. In a small bowl, whisk together the beef stock and flour. Add to the pan, whisking until thick, about 3 minutes. Stir in the cream. Return the beef, vegetables and potatoes to the pan and stir to combine and coat everything with the sauce. Season with salt and pepper. Transfer to a medium casserole dish or baking pan.

Unfold the puff pastry sheet and set it over the pan. Use a paring knife to cut slits to vent. Bake 20-25 minutes, or until the puff pastry is golden brown and the inside is bubbling.

Serves six.

Nutrition values per serving: 290 calories, 16 g fat (8 g saturated), 31 g carbohydrates, 3 g fiber, 5 g sugar, 6 g protein, 40 mg cholesterol, 160 mg sodium.

Alison Ladman for The Associated Press

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