Beef & Potato Pie
This is such a cozy, winter meal perfect for this time of year! This includes two separate recipes - the beef & potato filling and then the homemade pie crust to go on top!
Beef & Potato Filling
WHAT DO YOU NEED?
olive oil
2lb ground beef
5-6 potatoes
3-4 carrots
canned corn niblets
2 tbsp tomato paste
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 bay leaf
2-3 garlic cloves
3-4 tbsp flour
1 yellow onion
1 egg
salt & pepper
2 tsp garlic powder
1 tsp thyme
1 tsp parsley
DIRECTIONS:
1) Peel & dice carrots and potatoes into tiny squares. Dice up yellow onion and mince the garlic.
2) Add the potatoes into a pot of boiling water and cook for 10-15 mins until a knife goes through the potatoes easily. Drain and set aside.
3) While the potatoes are cooking, add olive oil to a pan on medium/high heat. Add in onions, carrots and garlic. Cook for 5 mins stirring often. Add in the ground beef and cook thoroughly.
4) Once the beef is cooked, add the tomato paste & flour. Stir well and then add in the beef broth, Worcestershire sauce & soy sauce. Add in all seasonings & stir well. The sauce will start to thicken.
5) Add sauce mixture to a baking dish ( or if you are cooking in a large cast iron then just leave it in the pan ) and add your pie crust squares on top. (Recipe below).
6) Whish your whole egg and then brush on top of pie crust. Sprinkle some sea salt & parsley on top.
7) Bake at 350 for 30 min. If you want the top golden brown then you can put the oven to broil for 3-5 mins to finish.
Pie Crust Recipe
WHAT DO YOU NEED?
1 1/4 cup flour
1 tbsp granulated sugar
1/2 tsp salt
10 tbsp cold butter cut into cubes (or lard)
3-4 tbsp ice cold water
DIRECTIONS:
1) Mix together flour, sugar and salt in a mixing bowl.
2) Add the cold butter (in tiny cubes) and press the flour mixture into the butter cubes with a fork, mixing spoon or pastry blender until there is larger clumps of butter. Don’t use your hands because you want to keep this cold (unlike bread dough)
3) Add the ice cold water 1 tbsp at a time. Add water then mix together and then add more as needed.
4) Put the dough mixture onto a clean surface with some flour on top to avoid sticking. Mix and fold the dough into itself a couple times but do NOT knead it like a bread dough.
5) Roll the dough out in the flour with a rolling pin until it is a thin long rectangle. (1/4 inch thick) Then take some parchment paper and lay it on top. Fold the pie crust into thirds on top of itself with the parchment paper laying in between so it doesn’t stick together.
6) Cool in the fridge for an hour or two. When you are ready to use, bring it out and let it warm up a bit. Roll it out onto a floured surface with a rolling pin slightly and cut into squares or rectangles to put on top of your beef & potato pie filling.
7) If you are making an actual pie then you can roll it out into a roughly 13inch circle and fold it over your rolling pin. Then drape it onto your pie dish before filling it with pie filling.
