Beef Pie with Dutchess Potatoes

Methods/steps

Cut the meat into 2" cubes. Mix flour with 1 teaspoon salt, the pepper and the garlic powder. Dredge the meat in the flour mixture and set aside.

Saute the onion in 1 tablespoon butter in a large heavy pot until transparent. Add the garlic and saute 1 minute more. Remove ans set aside. Add 2 tablespoons butter to the pot, let it melt, and then add thye meat. Brown the meat on all sides. Put the garlic and onion mixture back in the pot and add the apple cider, tomato paste, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cover, reduce heat to low and simmer 2-1/2 hours.

About an hour before the meat is done, prepare the potatoes:

Peel the potatoes, and cut into quarters. Cook the potatoes in boiling salted water until tender. Drain and mash the potatoes. Heat the butter and cream in a small saucepan, and beat into the potatoes with salt, pepper, egg, chives, and poppy seeds. Set aside in a large bowl and cover with aluminum foil to keep them warm.

Now, back to the meat. Once the 2-1/2 hours are up, add the thyme, caraway, and pearl onions to the pot. Cover and simmer 30 more minutes. Transfer the beef mixture to a large oven proof casserole dish.

Using a large spoon, cover the beef mixture with the Dutchess potatoes. Be sure to cover everything so there are no holes for the beef to leak out of.

You can freeze it at this point if you are making it ahead. Brush the top with melted butter. Bake, uncovered, at 400 degrees for 45 min. If frozen, bake for 1 hour.