Hearty Beef and Stout Pie
An amazing weeknight meal, this meat pie will become a winter favorite. The saying "easy as pie" really does apply to pie crust. Don't be scared to make a simple pie crust at home, it's super easy and totally worth it!. You can use a premade frozen pie crust if you so choose, but have a little fun and give it a try.
Ingredients for Pie Crust:
The trick to a GREAT pie crust is COLD butter and COLD water.
1 1/2 cups of flour
1 tsp of salt
1/2 cup of COLD butter cut into chunks--we really like using a stick of butter and cutting it into 8 tbsps
3-5 tbsps of COLD water
Instructions for Pie Crust:
With a fork stir together the flour and salt. Add butter, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't mix too much, you want big chunks and little chunks mixed throughout this.
Add 2 tablespoons of water and toss the mixture lightly until just combined.
Add a tablespoon at a time and toss until you get a chunky mixture. It should barely hold together when you squeeze a handful of the mixture, the rest of the mixture can still look dry and that's okay.
Dump mixture onto a board and press it together to form a disc. Wrap in plastic wrap and put it in the fridge for 30 minutes. This is where the magic happens---this keeps the butter cold and allows the flour to absorb water making it easier to roll out.
Ingredients for Beef and Stout Pie:
1 tbsp. olive oil
1 lb of Duncan Farms Ground Beef
1 packet of Duncan Farms Shiitake Mushrooms reconstituted
2 tbsp. tomato paste
1/2 onion chopped
1/2 tbsp of dried thyme
1/2 a can/bottle ( about 8oz) of your favorite local stout. We love Straight to Ale Stout at the Devil
1/2 cup of water
( you can replace the stout and water with 1 cup of good beef stock--just add less salt when cooking the meat)
1/2 cup of chopped carrots
1 cup of frozen peas
1 Duncan Farms Egg
1 pie crust
salt and pepper to taste
Instructions for Beef and Stout PiePreheat oven to 375F.
Heat oil in a 9-inch cast-iron skillet over medium heat. Add beef, mushrooms and salt and pepper ( about 1/2 tablespoon of each), and cook, breaking up the beef with a spoon, until browned. Drain any fat.
Add the tomato paste and cook, stirring, for 2 minutes. Add in onions, thyme and flour. Stir for about a minute and then add the stout ,(or 1/2 cup of stock), and simmer until thickened, about 1-2 minutes. Add 1/2 cup of water ( or the other 1/2 cup of stock if not using stout). Add carrots and peas and return to simmer.
Roll out your pastry to about a 12" circle on a flour dusted surface( or to just large enough to cover your cast iron skillet).