My sweet celiac and youngest, Izzy

Wednesday, October 26, 2011

Martha Stewart has nothing on me;)

So after a day full of major accomplishment, I wanted to share a recipe I thought I had posted already and just now realized I had now...In last months issue of Martha Stewart Living she did a bunch of comfort food recipes and one of them was a yummy Irish Stew which as most of you know, has stout of some sort in it.  So, I invented a "mocked up" version of her Irish Stew Pot Pie Recipe that was TO DIE FOR!
  • 4 pounds boneless short ribs, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/3 cup Gluten Free flour blend of choice (I used Jeanne's blend from Art of Gluten free Baking
  • 3 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 5 garlic cloves, thinly sliced
  • The original recipe calls for: 2 bottles (12 ounces) stout, preferably Guinness (3 cups) I substituted 1 1/2 bottles of WoodChuck's Hard Apple Cider, naturally Gluten free and the remaining of the 3 Cups with Gfree Beef stock
  • 2 rosemary sprigs
  • 1 pound cipollini onions, peeled
  • For the Topping

    • 6 medium russet potatoes (3 1/2 pounds)
    • Extra-virgin olive oil, for brushing
    • Coarse salt and freshly ground pepper


  1. Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
  2. Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
  3. Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
  4. Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

This is a time consuming recipe, no doubt, I won't lie.  BUT it is more than well worth it and for those of you working mommas, do this one on the weekend OR you could substitute the long cooking period in the Dutch oven, in the oven by prepping the night before and sticking it in the crock pot on low to cook.  I also made one big pit versus the smaller pies because we were all eating it together and nothing fancy but the mini individual pies are great for company!!!!

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