Beef and Potato Pie
Course: Main dishesCuisine: EuropeanPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
12
Ingredients
1 tablespoon — olive oil
1 tablespoon — butter
½ — onion, finely chopped
2 pounds — beef sirloin, cut into cubes
2 cloves — garlic, minced
3 tablespoons — all-purpose flour
½ teaspoon — ground black pepper
— salt to taste
1 cup — red wine
2 cups — beef stock
2 large — potatoes, peeled and cubed
1 cup — chopped carrots
1 (8 ounce) can — tomato paste
1 teaspoon — Worcestershire sauce
2 — 10-inch pie crusts, rolled out to fit a 9×13-inch baking dish
2 tablespoons — milk, or as needed
Directions
- Place a baking sheet on the rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9×13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
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