Ground Beef Not-Potpies with Caraway-Salt Crust recipe

SERVES 4

1 sheet puff pastry (9-inch square), thawed but cold 1 egg, beaten with a little water Coarse salt 1 teaspoon caraway seeds 2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes 1 cup frozen peas, thawed 1/4 pound smoked black-pepper bacon, chopped 2 pounds ground beef sirloin 2 large shallots, chopped 2 small cloves garlic, chopped 2 tablespoons Worcestershire sauce 2 tablespoons butter 2 tablespoons flour 1 1/2 cups beef broth Pepper 2 tablespoons horseradish 1/2 cup heavy cream 1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 425°. Roll out the pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with coarse salt and the caraway seeds. Bake the rounds until golden, about 12 minutes. Let cool.
2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.
3. In a large, deep skillet, cook the bacon over medium-high heat until crisp, about 4 minutes. Drain off half the fat, add the beef to the skillet and cook, breaking up the meat, until browned, 5 minutes. Add the shallots and garlic and cook until softened, 3 minutes. Stir in the Worcestershire sauce. Make a well in the center, add the butter to melt, then whisk in the flour. Whisk in the beef broth until thickened, about 1 minute. Season with salt and pepper, then stir in the horseradish, cream and parsley; cook until thickened, 1 minute. Turn off the heat; fold in the potatoes and peas. Fill the bowls with the meat and potatoes and top with the crust.



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RECIPES

Ground Beef Not-Potpies with Caraway-Salt Crust