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1
Heat oil in large stockpot on high heat.
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2
Season beef with salt and pepper.
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3
Sear on all sides until browned; transfer to 2 full hotel pans (or 1 half hotel pan for trial recipe).
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4
Reduce heat to medium; add onions and garlic to pot.
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5
Saute until browned.
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6
Add wine; reduce au sec.
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7
Add potatoes, carrots, celery and herbs.
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8
Saute until vegetables are softened.
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9
Deglaze pot with beef stock.
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10
Pour mixture evenly over beef in pans; cover.
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11
Bake in 350 degrees F standard oven 3 hours or until beef is very tender.
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12
Remove from oven.
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13
Melt butter in small saucepan on medium heat.
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14
Stir in flour to make a blonde roux.
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15
Set aside.
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16
Remove meat from cooking liquid; shred roughly.
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17
Pour liquid and vegetables into large pot; add roux.
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18
Cook on medium heat until thickened, whisking constantly.
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19
Let cool.
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20
Add shredded beef, A.1.
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21
and peas to sauce in pot.
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22
Mix well.
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23
Spray 24 (5-inch) pie tins with cooking spray (or 6 pie tins for trial recipe).
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24
Press 1 dough circle into bottom of each pie tin.
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25
Fill each with 1-1/2 cups meat mixture.
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26
Top with second dough circle; crimp edges to seal.
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27
Brush top crusts with beaten egg and cut several slits to allow steam to escape.
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28
Bake in 350 degrees F standard oven 1 hour or until crust is golden brown and filling is heated through.
