Beef Pot Pie

Ingredients

1 recipe Cold as Hoth Butter Crust

1 pound beef for stew, or steak, cubed small

2 Tablespoon flour, divided

1 Tablespoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 Cup red wine, plus up to another 1/2 cup for final reducing step

12 ounce can of beef broth

1/2 Cup fresh or frozen peas

1/2 Cup fresh or frozen pearl onions

3/4 Cup chopped carrots

 

Directions

Prepare the crust and beef:

This portion can be done a day ahead.

Prepare the crust  and let sit in a ball in the refrigerator for a few hours while the beef is simmering.

Prepare the beef:

Mix 1 Tablespoon of the flour, the salt and pepper in a bag and toss on the cubed beef to coat. Heat the oil in a heavy dutch oven and add the coated beef, browning it quickly on all sides. Then remove the beef to a plate while you deglaze the pan with a little of the red wine, stirring up any browned bits and adding a little flour until you have a brown paste. Add back the beef, the rest of the wine up to 1 cup, and the beef broth and turn the burner all the way down to simmer, a close-fitting lid on your pot. Let simmer for at least two hours, adding more liquid if necessary. Then remove the lid and reduce the the liquid to a gravy like consistency, stirring occasionally, approximately 30 minutes. If needed, you can add more wine, up to 1/2 Cup, during this time.

 

Assemble and bake:

Preheat oven to 425 F (218 C)

If your veggies are frozen, toss them in a large glass bowl and pop in the microwave for 60 seconds; if fresh, no precooking is needed. Then toss the beef and gravy mixture in and coat everything with the gravy.

Split the dough in half and roll out your crust, making two equal rounds (or ellipses, as pictured, depending on your pie dish shape.) Lay one disc in the bottom of your dish, pressing it also into the sides to fill the whole dish. Fill with your beef and veg mixture then add the other dough disc on top, pressing/crimping it along the edges to seal. Poke several holes in the top with a fork to vent.

Place the pie on a cooking sheet in the middle of the oven for 35-45 minutes, checking every few minutes after 20 to be sure you’re not burning the top crust.