Cottage Pies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons extra virgin olive oil
• 1 cup carrot, scraped and coarsely chopped
• 1 cup celery, trimmed and chopped
• 1 cup onion, peeled,coarsely chopped
• 1 teaspoon garlic, peeled,chopped
• 2 cups brown cremini mushrooms, quartered
• 1 1/2 lbs lean beef, trimmed,1/4 inch cubes
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1 tablespoon flour
• 1/2 cup beef broth, more,as needed
• 1/2 cup dry red wine
• 2 pie crusts

Recipe

• 1 heat 3 t evoo in heavy pot, add beef cubes, brown well.
• 2 add flour to coat beef and remove.
• 3 scrape pot well, add remaining evoo.
• 4 heat over medium, stirring crispies.
• 5 stir in carrot, celery and onion, cook until soft.
• 6 add garlic, cook for about a minute.
• 7 add tomato paste, stir until blended.
• 8 turn heat to high and carmelize vegetables, garlic and tomato paste.
• 9 reduce heat and add wine, stir well.
• 10 add broth and worchestershire, stir well, scraping bottom of pot.
• 11 return beef cubes to mixture in pot, simmer until beef is done through and tender, adding liquid as needed.
• 12 turn heat up slightly and gently boil until almost totally reduced.
• 13 remove pot from heat.
• 14 place ramekins on baking sheet.
• 15 spoon filling into 6 1-cup ramekins, or oven-proof dishes.
• 16 heat oven to 350°f.
• 17 place pie crust on flat surface.
• 18 roll out to 1/8" thickness.
• 19 using 4" round cookie cutter, cut enough rounds to top each serving dish.
• 20 cut out small hole in center of each round.
• 21 place rounds on each dish.
• 22 tuck crust down inside edges of ramekins.
• 23 place sheet with ramekin in preheated oven.
• 24 bake for approximately 30 minutes, filling should be bubbling and crust browned.