I love this dish in the cold weather. It's so rich and warming. This French dish traditionally includes beef, but y'all food is expensive these days! This recipe is a perfect example of being able to cut dinner costs without sacrifice flavor.
INGREDIENTS
• 4 carrots (206g)
• 4 celery stalks (287g)
• 12 baby bella mushrooms (103g)
• 1.25c frozen pearl onions (168g)
• 2 tbsp each oil and butter
• 12 baby red potatoes, quartered (450g)
• 4 cloves minced garlic
•2.5c dry red wine
• 1c water
• 2 heaping teaspoons @betterthanbouillon soup base of choice
• 2 springs rosemary
•1 spring oregano
•2 bay leaves
•4 tbsp liquid from pot + 3 tbsp cornstarch
•2c AP flour
•12tbsp very cold butter
•1tsp salt
•6 tbsp cold vodka or white vinegar + 1tbsp cold water
•1cup frozen peas
•1 egg + 1 tbsp water
Add carrots, celery, mushrooms, pearl onions to a pot with oil and butter. Add salt and pepper to taste. Cook 5 min. Add tomato paste and cook about 2 minutes. Add potatoes with salt and pepper to taste. Cook 5 min. Add garlic and cook about 1 min. Add wine, soup base, water, and herbs. Mix until combined. Remove 4 tbsp liquid from pot into a small bowl and add corn starch. Mix until well combined and not lumpy; return mixture to pot and stir. Cook uncovered until liquid has reduced by 2/3 and is no longer watery.
Preheat oven to 450F. Meanwhile, add flour, butter, salt, vodka, and 1tbsp water to food processor until just incorporated. Roll out on counter with flour. Transfer to lines cookie sheet and place in freezer to chill.
Remove herbs from pot. Mix in frozen peas. Scoop vegetable mixture from pot into a baking dish. Place dough on top and trim sides. Mix egg with water and brush on top. Poke holes in pastry. Bake 15-25 min or until top is golden brown. Serve warm!
Serves 4-6 people.
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