Braised Beef Pie
Fall-apart tender chunks of braised beef. A golden brown crust just begging to be sliced. Vegetables dizzy with garlic, onion and red wine. This savoury pie, a riff on the quintessentially British dish, has all the elements of a Canadian classic.
Ingredients
- 1 onion, thinly sliced
- 3 cloves garlic, chopped
- 1/3 cup (75 ml) olive oil
- 1 lb (454 g) beef flank steak or skirt steak, cut into ¼-inch (5 mm) thick strips
- 3 tbsp (45 ml) tomato paste
- ¾ cup (180 ml) red wine
- ½ cup (125 ml) beef broth
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 tsp cornstarch
- 1 tbsp (15 ml) water
- ½ lb (225 g) white mushrooms, sliced
- ½ cup (75 g) frozen peas
- Salt and pepper
- 2 cups (280 g) unbleached all-purpose flour
- ½ tsp salt
- 1 cup (225 g) cold unsalted butter, cubed
- ¼ cup (60 ml) ice water
- 1 tbsp (15 ml) white vinegar or lemon juice
- Milk, for brushing
Instructions
- In a large saucepan over medium-high heat, brown the onion and garlic in 3 tbsp (45 ml) of the oil. Add the meat. Continue cooking until the meat is cooked (but not browned). Add the tomato paste and mix thoroughly.
- Deglaze with the wine and broth. Bring to a boil. Cover and simmer for 1 hour. Add the carrot and celery and continue cooking for about 30 minutes or until the meat is fork tender.
- In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper.
- In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.
Fall-apart tender chunks of braised beef. A golden brown crust just begging to be sliced. Vegetables dizzy with garlic, onion and red wine. This savoury pie, a riff on the quintessentially British dish, has all the elements of a Canadian classic.