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Recipe
Ingredients
- •1 pound beef stew meat
- •1 pound kidney
- •1 onion
- •3 carrots
- •6 ounces portobello mushrooms
- •5 tablespoons tallow, or lard
- •2 tablespoons arrowroot
- •1 cup beef broth, or red wine
- •1 1/2 teaspoons fish sauce
- •1 bay leaf
- •truffle salt, to taste
- •6 ounces bacon
- •1 onion
- •4 cloves garlic
- •3 ripe plantains
- •2 cups chicken broth
Instructions
- 1.Prep the pie filling: Slice the beef stew meat and kidney into quarter-inch slices. Cut the onion into half-moons, carrots into rounds, and chop the mushrooms.
- 2.Melt half your tallow in a Dutch oven over medium-high. Sear the beef and kidney separately in batches, then set aside.
- 3.Add the rest of your tallow to the pot and brown the onion slices for 7 to 8 minutes, then toss in the carrots and mushrooms for 3 to 4 minutes.
- 4.Return the meat to the pot. Whisk your arrowroot into cold beef broth and stir it quickly into the pot. Add the fish sauce and bay leaf, then simmer uncovered for 1.5 hours.
- 5.Make the topping: Chop the bacon. Dice onion. Mince garlic. Peel and cut plantains into 1-inch semicircles.
- 6.Render the bacon in a cold skillet over medium-high for 5 minutes, then add the onion and garlic, sautéing until the bacon is crisp and onions are caramelized (8-10 minutes).
- 7.Meanwhile, boil the plantains in your chicken broth for 10 minutes until tender. Drain them, smash them with a potato masher, and stir in the bacon, onions, and all that delicious skillet grease.
- 8.Preheat your oven to 425F. Season your pie filling with truffle salt to taste, pour it into a casserole dish, spread your savory mash evenly over the top, and bake for 15 minutes until bubbling and browned!