Du-Par’s Steak Pot Pie

Name: Du-Par's Steak Pot Pie
Total time: PT0D0H0M
Yield: makes 4
Ingredients: 1 1 ⁄ 2 lb. trimmed beef tri-tip roast, cut into 1" cubes; 3 medium carrots, peeled, trimmed, and cut into 1/2" pieces, trimmings reserved; 1 rib celery, trimmed and cut on the bias into 1/2" pieces, trimmings reserved; Salt; 1 medium russet potato, peeled and cut into 1/2" pieces; 3 cups beef broth; 1 ⁄ 2 cup flour; 1 ⁄ 4 tsp. ground thyme; Freshly ground black pepper; 3 ⁄ 4 cup frozen peas, thawed and drained; 1 (8"-square) piece puff pastry dough, thawed in the refrigerator

Serves
makes 4

SAVEUR EDITORS

Du-Par's coffee shop has been a Los Angeles institution since 1938. Today it is better than ever, serving family-style dishes like this pot pie. If you have pan drippings left from roasting a piece of beef, use them to flavor your gravy as they do at Du-Par's. The puff pastry at Du-Par's is dense and biscuit-like; if you prefer a lighter crust, start with four 6" squares of puff pastry dough and do not roll them out.

Ingredients

1 ¹⁄₂ lb. trimmed beef tri-tip roast, cut into 1" cubes
3 medium carrots, peeled, trimmed, and cut into 1/2" pieces, trimmings reserved
1 rib celery, trimmed and cut on the bias into 1/2" pieces, trimmings reserved
Salt
1 medium russet potato, peeled and cut into 1/2" pieces
3 cups beef broth
¹⁄₂ cup flour
¹⁄₄ tsp. ground thyme
Freshly ground black pepper
³⁄₄ cup frozen peas, thawed and drained
1 (8"-square) piece puff pastry dough, thawed in the refrigerator

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Instructions

Step 1

Put beef and trimmings from carrots and celery into a medium pot. Cover with water, add salt to taste, and bring to a boil over medium heat. Reduce heat to low and simmer until tender, about 1 1⁄2 hours. Drain meat, discard trimmings and liquid, and transfer meat to a bowl.

Step 2

Bring a large pot of salted water to a boil over high heat. Put carrots into a colander, submerge in water, and cook until just tender, 4–5 minutes. Drain carrots and add to bowl of meat. Working in individual batches, repeat process with celery and potatoes (celery takes 6–7 minutes, potatoes 5–6 minutes).

Step 3

Preheat oven to 425°. Put beef broth into a medium saucepan. Whisk in flour and thyme until no lumps remain and bring to a boil over medium heat. Reduce heat to low and simmer, stirring often, until gravy is thick, 15–20 minutes. Season to taste with salt and pepper.

Step 4

Add gravy and peas to bowl of beef and vegetables and stir to combine. Divide mixture between four small (5"-wide) ovenproof bowls.

Step 5

On a lightly floured surface, roll pastry out to a 12" square. Cut out four 6" circles from the dough and lay one over each of the bowls. Tuck in edges of pastry. Place bowls on a sheet tray and bake until pastry is golden brown, about 15 minutes.

Put beef and trimmings from carrots and celery into a medium pot. Cover with water, add salt to taste, and bring to a boil over medium heat. Reduce heat to low and simmer until tender, about 1 1⁄2 hours. Drain meat, discard trimmings and liquid, and transfer meat to a bowl.
Bring a large pot of salted water to a boil over high heat. Put carrots into a colander, submerge in water, and cook until just tender, 4–5 minutes. Drain carrots and add to bowl of meat. Working in individual batches, repeat process with celery and potatoes (celery takes 6–7 minutes, potatoes 5–6 minutes).
Preheat oven to 425°. Put beef broth into a medium saucepan. Whisk in flour and thyme until no lumps remain and bring to a boil over medium heat. Reduce heat to low and simmer, stirring often, until gravy is thick, 15–20 minutes. Season to taste with salt and pepper.
Add gravy and peas to bowl of beef and vegetables and stir to combine. Divide mixture between four small (5"-wide) ovenproof bowls.
On a lightly floured surface, roll pastry out to a 12" square. Cut out four 6" circles from the dough and lay one over each of the bowls. Tuck in edges of pastry. Place bowls on a sheet tray and bake until pastry is golden brown, about 15 minutes.