short rib pot pie

21/4 pond boneless beef short ribs cut into a 1 inch dice
kosher salt and black pepper to taste
2 tablespoons olive oil
1/4 of a pound serrano ham   cut into a 1/4 inch dice
8 oz cremini mushrooms cut into quarters
1 stick unsalted butter
1/2 cup flour
1/2 cup good red wine im using pinot noir
dash of gravy master
3 cups beef stock
1 teaspoon fresh thyme chopped
3 large carrots quartered r length wise and diced
4 red skin potatoes peeled and diced
1 bay leaf
1 and 1/2 cup pearl onions peeled left whole
1/4 cup chopped fresh parsley
1 sheet puff pastry defrosted according to package directions
1 egg plus 1 teaspoon water lightly beaten


preheat oven to 325

season beef with salt and pepper to taste in an ovenproof three quart dutch oven   over med high heat warm the oil  working in batches brown the beef on all sides 8 to 1 minutes remove to a bowl  reduce heat to medium add the serrono ham and cook till crisp  add to the beef   return the pot to medium high heat cook the mushrooms till tender  add to the bowl with the beef


pour off excess fat return the pot to medium high heat melt the butter stir in the flour to make a rue  stirring constantly 3 minutes whisk in the wine cook one min slowly whisk in the broth add the gray master thyme bay leaf pearl onions carrots potatoes beef serrano and mushrooms cover the pot and bake in the oven till  the beef is tender   remove from oven   remove bay leaf stir in parsley and pour into a 3 quart round casserole


increase oven temp to 400 place puff pastry on a floured  surface   using a sharp knife score the pastry in a diamond pattern 2" apart    brush the edge of the casserole with water brush the pastry with the egg mixture place the pastry egg wash side up over casserole  press the edges to seal trim off the overhanging pastry to 1 inch   transfer to the oven and bake until puffed and golden  20 to 25 minutes  let rest  10 minutes    serves 6

adapted from Williams and Sonoma   tweaked by me