Veal Marengo Pot Pie Recipe

Name: Veal Marengo Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds stewing veal, cubed; Coarse salt and freshly ground pepper; 1/4 cup peanut or safflower oil; 4 shallots, chopped; 2 cloves garlic, chopped (green part removed); 12 small white onions, peeled; 4 large carrots, diced; 1/4 cup tomato paste; 2 cups chicken or veal stock (preferably homemade); 1 cup dry white wine; 1 teaspoon fresh thyme; 3/4 pound mushrooms; 2 tablespoons unsalted butter; 1 1/2 to 2 pounds puff pastry; 1 egg, beaten

Servings: persons

3 pounds stewing veal, cubed
Coarse salt and freshly ground pepper
1/4 cup peanut or safflower oil
4 shallots, chopped
2 cloves garlic, chopped (green part removed)
12 small white onions, peeled
4 large carrots, diced
1/4 cup tomato paste
2 cups chicken or veal stock (preferably homemade)
1 cup dry white wine
1 teaspoon fresh thyme
3/4 pound mushrooms
2 tablespoons unsalted butter
1 1/2 to 2 pounds puff pastry
1 egg, beaten

1
Trim the fat from the veal cubes and pat them dry with paper towels.
2
Season to taste with salt and pepper.
3
Heat the oil in a large, heavy casserole and brown the veal cubes a few at a time without burning them.
4
Remove them with a slotted spoon.
5
Add the shallots, garlic, onions and carrots and cook, stirring, for a couple of minutes without burning.
6
Add the tomato paste, stock, wine and thyme.
7
Scrape up cooked particles from the bottom of the casserole.
8
Cover and bake for one hour.
9
Saute the mushrooms in the butter for two to three minutes and add them to the stew when it is removed from the oven.
10
Cool the stew and if you wish, refrigerate it overnight.
11
Preheat oven to 400 degrees.
12
Put the stew in two eight-cup pie dishes or eight individual two-cup pie dishes.
13
Brush the rims with egg yolk.
14
Roll out the pastry one-eighth inch thick and cut it in rounds and place it on top.
15
Brush with egg yolk and bake for 30 minutes or until golden brown.

507

kcal

Calories

Fat

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.

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

You need 15 ingredients. The key ingredients include: 3 pounds stewing veal, cubed, Coarse salt and freshly ground pepper, 1/4 cup peanut or safflower oil, 4 shallots, chopped, and more.

Yes, Veal Marengo Pot 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.

Veal Marengo Pot Pie

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