-
1
Preheat oven to 375 F.
-
2
Mix the flours, garlic salt, and chili powder in a shallow bowl or plate.
-
3
Dredge the meat in this.
-
4
Heat olive oil in a skillet over medium heat.
-
5
Add the dredged meat (do this in batches if the pan gets too crowded) and gently flip to brown all sides.
-
6
When meat is browned add the pearl onions.
-
7
Let the mixture cook five minutes until onions are brown.
-
8
Add the sliced crimini mushrooms and cook for five minutes.
-
9
Then add the garlic, thyme and rosemary and cook for one minute.
-
10
Deglaze the pan by stirring in the wine and scraping the bottom of the pan.
-
11
Add the stock, the water and the tomato paste.
-
12
Let the mixture simmer for thirty minutes then add the corn and the peas.
-
13
Let it simmer 10-15 more minutes until the sauce has thickened some
-
14
Put the stew in a large glass pan(9x13 or similar).
-
15
Cover with the prepared mashed potatoes.
-
16
Then cover that with the puff pastry, pinching the edges of the pastry around the edge of the pan.
-
17
Then use a knife and cut 3 or 4 slits in the top of the crust.
-
18
Then add the cheese on top.
-
19
Bake at 375 F for twenty minutes until the puff pastry is brown.
-
20
Remove from oven and set dish on a rack.
-
21
Let it sit for a few minutes before cutting and serving.
