Smothered Veal and Morel Pie Recipe

Name: Smothered Veal and Morel Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 pounds veal shoulder, cut into 1/2-inch pieces; Salt; Freshly ground black pepper; 1/2 cup flour; Emeril's Creole Seasoning (Essence), recipe follows; 2 cups finely onions; 1 cup finely celery; 1 cup finely carrots; 2 tablespoons chopped garlic; 2 bay leaves; 2 tablespoons chopped fresh thyme; 1 cup beer; 8 cups veal or dark stock; 1 pound small morel mushrooms, cleaned; 1 pound fingerling potatoes, scrubbed and halved; 2 ears of fresh corn, scrapped from the cob; 1/4 cup parsley; 2 cups flour; Pinch of salt; 2/3 cup lard; 3 to 4 tablespoons ice water; Egg wash: 1 egg mixed with 1 tablespoon water; Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper

Servings: persons

1/2 cup olive oil
3 pounds veal shoulder, cut into 1/2-inch pieces
Salt
Freshly ground black pepper
1/2 cup flour
Emeril's Creole Seasoning (Essence), recipe follows
2 cups finely onions
1 cup finely celery
1 cup finely carrots
2 tablespoons chopped garlic
2 bay leaves
2 tablespoons chopped fresh thyme
1 cup beer
8 cups veal or dark stock
1 pound small morel mushrooms, cleaned
1 pound fingerling potatoes, scrubbed and halved
2 ears of fresh corn, scrapped from the cob
1/4 cup parsley
2 cups flour
Pinch of salt
2/3 cup lard
3 to 4 tablespoons ice water
Egg wash: 1 egg mixed with 1 tablespoon water
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
In a large stock pot, or Dutch oven, over medium heat, add the olive oil.
2
Season the veal with salt and pepper.
3
Season the flour with Essence.
4
Dredge the veal in the seasoned flour, coating each side completely.
5
When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides.
6
Remove the veal and set aside.
7
Add the onions to the pan and season with salt and pepper.
8
Saute for 2 minutes Add the celery and carrots and continue to saute for 1 minute.
9
Season with salt and pepper.
10
Stir in the garlic, bay leaves, and thyme.
11
Cook for 1 minute.
12
Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles.
13
Add the stock.
14
Bring the liquid up to a boil and reduce the heat to medium low.
15
Add the veal and simmer for 2 hours.
16
In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper.
17
Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender.
18
Preheat the oven to 350 degrees F.
19
In a mixing bowl, combine the flour and salt Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
20
Add the water, 1 tablespoon at a time.
21
Form the dough into a smooth ball.
22
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
23
Remove the dough from the refrigerator and place on a lightly floured surface.
24
Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick.
25
Fold the dough into fourths and carefully remove the dough from the surface.
26
Pour the stew into a large greased baking dish or pan (12 quart casserole dish).
27
Place the dough directly over the pan.
28
Tuck the excess dough evenly into the sides of the dough.
29
Crimp the dough firmly.
30
Make several small slits in the top of the dough, this will allow the steam to escape.
31
Egg wash the dough and place on a baking sheet.
32
Bake until the top is golden brown, about 25 to 30 minutes.
33
Remove and cool for 5 minutes before serving.
34
Combine all ingredients thoroughly and store in an airtight jar or container.
35
Yields: about 2/3 cup

879

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1/2 cup olive oil, 3 pounds veal shoulder, cut into 1/2-inch pieces, Salt, Freshly ground black pepper, and more.

Yes, Smothered Veal and Morel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smothered Veal and Morel Pie

How did you like this recipe?

Frequently Asked Questions