Savory Beef Pie
Savory Beef Pie is filling, warm, and delicious. It's the perfect comfort food during the cooler months and a great way to extend 1lb of ground beef.
Equipment
- 2 Pie Pans
Ingredients
Pie Filling
- 2 tbsp Lard or Butter
- 1 Medium onion, diced
- 4 Large red potatoes, cut into ½ inch pieces
- 3 Carrots, cut into ½ inch pieces
- 2 Garlic cloves, minced
- 1 lb Ground Beef
- 3 tsp Salt
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Black pepper
- ½ cup Flour preferably fresh milled soft white
- 2 tbsp Tomato paste
- 2 cups Chicken stock
- ½ cup Heavy cream
Pie Crust
- 5 cups Soft White Wheat flour plus extra for rolling out
- 2 tsp Salt
- 3 sticks Unsalted butter, cold
- 14 tbsp Water, cold
Instructions
Pie Filling
- In Dutch oven or heavy bottomed pot over medium heat, melt lard or butter. Add diced onion and cook until soft, stirring to prevent sticking (roughly 5 minutes).2 tbsp Lard or Butter, 1 Medium onion, diced
- Stir in potatoes, carrots, and garlic and cook a few minutes.4 Large red potatoes, cut into ½ inch pieces, 3 Carrots, cut into ½ inch pieces, 2 Garlic cloves, minced
- Add the ground beef and seasonings. Break the meat up as it browns and stir to prevent sticking.1 lb Ground Beef, 3 tsp Salt, 1 tsp Thyme, 1 tsp Oregano, 1 tsp Black pepper
- Once the meat has browned, sprinkle in flour and stir well until it's fully incorporated. Cook for about 2 minutes.½ cup Flour
- Stir in the tomato paste, chicken stock, and heavy cream. Turn off heat and let sit while you prepare the pie crusts.2 tbsp Tomato paste, 2 cups Chicken stock, ½ cup Heavy cream
Pie Crust
- You can now preheat your oven to 400°F. Grease two pie pans.
- Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour mixture using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.5 cups Soft White Wheat flour, 2 tsp Salt, 3 sticks Unsalted butter, cold, 14 tbsp Water, cold
Build Pies
- Separate dough into four equals parts and form round balls. Work with one ball of dough at a time, storing the rest in the fridge to keep chilled.
- Using a rolling pin, roll out dough on a lightly floured surface and place in greased pie pan. Scoop in half of the filling (about four cups) and top with a second rolled out pie crust. Pinch the edges together and repeat to build the second pie.
- Cover pies loosely with aluminum foil. Place in hot oven and bake 30 minutes. After 30 minutes, carefully remove aluminum foil and bake another 30 minutes.
- Remove from the oven and serve warm, but let them sit on the counter about 10 minutes so they thicken and settle. Store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag for an easy dinner another night.*
Video
Notes
*If you don’t want to cook both pies, line a pie pan with parchment paper before building the second pie. Build the pie and then place it into the freezer about 6-8 hours, or until frozen solid. Using the parchment paper, pull the frozen pie out of the pie pan and place into a freezer bag. Store pie in the freezer to bake another night. (Thaw and place in the original pan before baking.) Will keep up to 6 months.
Nutrition
Calories: 1260kcalCarbohydrates: 139gProtein: 35gFat: 60gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 157mgSodium: 1682mgPotassium: 879mgFiber: 23gSugar: 5gVitamin A: 5268IUVitamin C: 13mgCalcium: 67mgIron: 10mg
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