WEEKDAYS 1e|12c|p

Beef Pie with Kale and Parmigiano-Reggiano

Michael Symon
Servings: 12
30 to 60 min
Part 1 of 2

Turn Mario's Osso Buco into tonight's savory pie, full of vegetables and a creamy parmigiano sauce.

  • Ingredients
  • step-by-step directions
Beef Pie with Kale and Parmigiano-Reggiano
  • For the Parmigiano Bechamel:
  • 6 tablespoons Butter
  • 1/2 cup Flour
  • 2 1/2 cups Milk
  • 1/8 teaspoon grated Nutmeg
  • 3 Egg Yolks
  • 2 cups Parmigiano-Reggiano (freshly grated)
  • Salt and Pepper to taste
For the Meat Pie:
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 2 medium Onions (chopped)
  • 3 medium Carrots (sliced into 1/4-inch coins)
  • 2 Garlic cloves (sliced)
  • 3 Thyme sprigs (leaves torn)
  • 1 teaspoon Red Chili Flakes
  • 3 cups leftover braised Beef or Pork
  • 1 bunch Curly Leaf Kale (rinsed and roughly chopped)
  • 1 cup Dry White Wine
  • Salt and Pepper to taste
  • fresh Parsley to garnish
  • For the Parmigiano Bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. 
  • Still whisking constantly, add the milk and cook until thickened. Season with salt, pepper, and nutmeg. 
  • In a medium bowl, whisk together the egg yolks, Parmigiano-Reggiano and a ladle or two of the bechamel. Transfer the contents of the bowl to the remaining bechamel and stir to combine.
  • For the Meat Pie: Preheat oven on broil. Heat a cast iron skillet over skillet over medium-high with a few tablespoons of olive oil. Add onions and carrots to saute for 3 minutes, seasoning with salt and pepper. Add the garlic, thyme and red chili flakes. Cook just until fragrant, about 30 seconds. 
  • Add the leftover meat, stirring to combine with the vegetables. Then add the kale and season with salt and pepper. 
  • Deglaze with white wine, scrapping up any bits off the bottom of the pan. Cook for 2 to 3 minutes until the kale has wilted down. Remove from the heat, pack down with the back of a wooden spoon. Top with the Parmigiano Bechamel mixture.
  • Place in the oven and cook until bubbling and golden on top, about 35 to 40 minutes. Remove from oven and allow to cool for 5 minutes before serving. Garnish with parsley and freshly grated Parmigiano-Reggiano.
Similar categories: Courses & Meals Dinner
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