Beef Pot Pie With Polenta Crust

1. 1

   Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.

2. 2

   In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.

3. 3

   In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.

4. 4

   As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.

5. 5

   For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.

6. 6

   Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.

7. 7

   Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.

8. 8

   Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350u00b0F oven until crust is brown and stew is bubbling, Serve.

* Per serving · 4 servings · Values may vary.