Potato Topped Stew Tarts

Potato Topped Stew Tarts



Prep Time: 30 Min
Slow Cook Time: 4 1/2 Hrs
Cook Time: 35 - 40 Min

1. Add the ingredients for the stew to the Slow Cooker in the order listed in the GROCERY LIST all the way down to the seasonings. Set to low and cook 3½ Hours.

1. Stir in the peas and corn. Cook another 30 Minutes.

1. In a small glass, add the flour and butter. Spoon out some of the stew liquid (about 4 Tbsp.) and stir vigorously to combine. Pour the mixture in to the stew and cook another 30 minutes. Taste and adjust salt if needed to taste.

 
**Start Potatoes right after adding flour mix to stew**

1. Add the potatoes to a large pot of cold water. Bring to a boil on medium high heat and boil 25 – 35 Minutes until thoroughly cooked. (Fork test around the 25 minute mark)

1. Strain the potatoes to a large mixing bowl. Mash a few times using a potato masher before adding half the cubed butter, cream, and milk. Mash to combine a few times before finishing with the remaining butter, cream and milk. Add the fresh sage / parsley and season with sea salt / black pepper to taste.

 
**Begin preheating oven as potatoes are boiling**

1. Pre- heat oven to 375 F

1. Line the frozen tarts on a baking sheet and bake 10 – 12 minutes until nice and lightly browned. Cool 5 minutes.

1. Switch the oven to BROIL at 500 F

1. Spoon the stew using a TBSP to fill the tart shells. Use a separate TBSP to scoop a rounded spoonful of potatoes on top of the stew tarts gently pressing it down into the tart.

1. Return to the oven for approximately 5 minutes until the edges of the potatoes start to turn nice and brown.

1. Season with sea salt and garnish with fresh chives.

                    Grocery List
               
 STEW

• 1 C Carrots, diced
• 2 ½ C Potatoes, diced (white or russet)
• 1 C Celery, diced (2 Stalks roughly)
• 1 Medium Yellow Onion, diced
• 1 clove Garlic, crushed and chopped
• ¼ C cold, Unsalted Butter, cubed
• 2 ½ C low sodium Vegetable Stock
• 5 fresh Sage leaves
• 6 sprigs fresh Thyme
• ¼ Tsp. White Pepper, Poultry Seasoning, Ground Turmeric, and dry Rosemary
• ½ Tsp. Dried Parsley
• Approx. ½ Tsp. Sea Salt

• ½ C Frozen Corn + Frozen Peas

• 2 Tbsp. All Purpose Flour
• 1 Tbsp. Unsalted Butter

 
POTATOES

• 5 medium sized Russet Potatoes, thoroughly washed
• 4 – 5 Tbsp. Heavy Cream
• 2 Tbsp. 2% Milk
• 3 ½ Tbsp. cold Unsalted Butter, cubed
• 3 Tbsp. Fresh Parsley
• 6 fresh Sage leaves, rolled and sliced
• Sea Salt / Black Pepper

• 25 Frozen Tart Shells
• Fresh Chives (optional)