Beef Pot Pie with Roasted Root Vegetables and Kale

  • 1 single 10” pie pastry
  • 2 medium parsnips, peeled and medium diced
  • 2 medium carrots, peeled and medium diced
  • 1 medium rutabaga, peeled and medium diced
  • 1 medium gold potato, peeled and medium diced
  • 2 Tbsp olive oil
  • 3 lbs short ribs
  • 1 cup red wine
  • 2 qts beef stock
  • 1 medium carrot, small diced
  • 1 medium onion, small diced
  • 1 celery stalk, small dice
  • 1/2 bunch kale, stems removed, chopped
  • 1/2 cup flour
  • 3 Tbsp butter
  • Salt and pepper, to taste

Preheat oven to 400°F.  Toss root vegetables with oil.  Spread on a baking sheet, roast until tender.  Set aside.  Reduce oven heat to 250°F.  In a large pot, over high heat, sear ribs until brown and caramelized on all sides.  Add wine, stir, and cook uncovered, reducing liquid by half.  Add small diced carrots, onion, celery and stock to cover.  Cover pot and place in oven for 4 hours, then remove ribs from braising liquid; when cool enough to handle, pull meat into shreds, discarding bones.  Strain braising liquid.  Return meat to pot with liquid and roasted vegetables.  In a small pot melt butter, add flour, stir and cook until lightly browned.  Add 1 cup braising liquid, stir and return to pot.  Add salt and pepper to taste.  Add kale.  Heat until kale is wilted and liquid is simmering.  Top with pie crust, cut slits in crust.  Bake at 350°F until golden brown.

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