Beef Pot Pie with Daikon, Sweet Potato and Biscuit Crust

Daikon radish grows extremely well for us in the fall, and we almost always have it in abundance.  It is an unfamiliar vegetable to many, and we often get questions about how to prepare it.  Being a winter radish, it is an entirely different thing than the spring radish used typically to adorn salads.  Winter radishes lend themselves well to cooking and can be treated just like a turnip.  The mild earthiness of the daikon is balanced by the richness of the beef and wine, and the sweetness of the sweet potato in this recipe.

You can use any cut of beef for this recipe, likewise lamb, goat or venison.  The first time I made it I used beef tongue, because that was the only piece I had left!  (We buy our beef as whole or half steers, and we try to use everything from tongue to tail).

All the elements except the biscuit crust are cooked ahead, so it only has to get hot and bubbly and bake the crust in the oven.

Disclaimer: I didn’t measure anything when I made this.  Everything that follows is me just sort of guessing what I did.  I almost never use recipes when I cook, which adds a lovely element of surprise because things I’ve made before turn out differently every time!  I’ve done my best to recreate what I have done, but do not feel obligated to follow this exactly.

For the filling:

• 1.5-2 lb bone-in roast
• 2 T oil
• 2-1/2 cups beef stock
• 1-1/2 cups red wine
• garlic
• 2 or 3 onions
• 3 or 4 stalks of celery
• 3 cups cubed sweet potato
• 3 cups cubed daikon radish
• rosemary or other herbs (optional)
• 2 Tablespoons butter
• 2 Tablespoons flour
• salt and pepper to taste

For the biscuit crust:

• 2 cups all-purpose flour
• 1 Tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-1/2 teaspoon Italian herb blend
• 3/4 cup whole milk or buttermilk

Step 1: Braise the meat.

(New to braising?  Here is an excellent article from Bon Appetit to get you started)  Heat 2 tablespoons of oil in a dutch oven.  Brown the meat on all sides.  Remove the meat and saute onion, celery and garlic.  Add two cups of stock and one cup of red wine.  Cook at a very gentle simmer over low heat until the meat is tender and falling off the bones, or in the oven at 250 degrees.

Step 2: Cook the vegetables.

Peel and cube daikon and sweet potato to equal 6 cups.  I used 8 cups and my pie was overflowing.  I used equal quantities of daikon and sweet potato.  Feel free to add carrots, kohlrabi or any other vegetables your heart desires.  Chop an onion or two, and a couple stalks of celery.  Saute the celery and onion until aromatic, then add the cubed vegetables.  Saute, stirring often, for about five minutes, then add stock and wine (it doesn’t have to cover the vegetables) and allow to simmer and steam until just tender.  Throw in any herbs you like, I used some rosemary.   Salt and pepper to taste.

Step 3: Make the biscuit crust.

If you have a biscuit recipe you love, feel free to use it here.  Put 2 cups of all purpose flour i

n a food processor.  If you have the foresight to freeze the flour and butter ahead of time, go for it.  I never manage to do so.  Add 1 Tablespoon of baking powder, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 heaping teaspoon of dried herbs (I use an Italian herb mix).  Pulse to combine.  Add 6 Tablespoons of cubed butter, and process until the mixture resembles coarse meal.  Dump into a mixing bowl.  Add 3/4 cup whole milk (or buttermilk!) and mix with a fork until every is wet and lumpy.  Get some flour on your hand and knead gently just until the dough holds together.  Flour your work surface, and press out with you hands until it forms a circle large enough to cover your pie dish.   Dust lightly with flour and then fold into quaters, put it on a plate, cover with a dish cloth or plastic, and stick it in the fridge until you are ready to bake the pie.

Step 4: Make the gravy, assemble and bake.

Preheat the oven to 350 degrees.  Shred or cut up the braised meat.  Put the dutch over back on the stove top and simmer to reduce liquid by 1/3 to 1/2.  You are going to want about two cups for the gravy.  While the liquid is reducing, combine the meat and the vegetables and fill your deep pie dish.  Once the liquid is reduced, you can make a gravy.  Start by making a roux: melt 2 Tablespoons of butter in a small sauce pan.  Add 2 Tablespoons of flour and whisk until the mixture is smooth and begins to color.  Add the reduced cooking liquid and cook, whisking constantly, until thickened and bubbly.  Salt and pepper generously to taste.  Pour the gravy over the vegetables and meat.  Finally, top with your prepared biscuit crust.  Beat an egg and brush over the top.  Bake at 350 until the biscuit is cooked and the gravy is bubbling up.  If the biscuit is browning too quickly, cover with aluminum foil.

Allow the pie to cool for 10-15 minutes before cutting.  Enjoy!