Beef Pot Pie

Ingredients

• 2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
• Chopped parsley, for garnish
• 2 carrots cut in irregular 3/4-inch chunks
• 3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
• 4 ounces lean bacon
• 2 medium carrots, minced
• 1 onion, minced
• 1 stalk celery, minced
• 6 tablespoons clarified butter
• 6 tablespoons flour
• Pinch cayenne
• 3 cups red wine (chianti or burgundy are good choices)
• 6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
• 3 tablespoons tomato paste
• 2 garlic cloves, minced
• Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
• 4 cups sifted all-purpose flour
• 2 sticks cold butter
• 1/2 cup vegetable shortening
• 3/4 teaspoon salt
• 3/4 cup ice water

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