1. Preheat oven to 450 degrees. 2. Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside. 3. In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside. 4. In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer. 5. Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat. 6. Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives. 7. Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
