Crustless Meat Pie
Handling pastry can be scary. Don’t panic! This rustic meat pie comes to the rescue thanks to a bread-crumb crust that works like a charm.
Ingredients
- 2 lb (900 g) boneless beef blade roast, trimmed and diced
- 2 tbsp (30 ml) olive oil
- 1 bottle (341 ml) pale beer
- 4 slices bacon, chopped
- 2 onions, chopped
- 2 carrots, diced
- 1 large potato, peeled and diced
- 1/2 lb (225 g) white mushrooms, diced
- 2 cups (500 ml) beef broth
- 3 cups (150 g) crustless day-old bread, cut into pieces
- 3 tbsp (40 g) butter, melted
- Salt and pepper
Instructions
- In a large non-stick skillet over high heat, brown the meat on all sides in the oil, about 15 minutes. Season with salt and pepper. Deglaze with the beer. Let simmer for 5 minutes.
- Meanwhile, in another large skillet, brown the bacon. Add the onions, carrots, potato and mushrooms. Cook until the vegetables begin to brown. Add oil, if needed. Deglaze with 1 cup (250 ml) of the broth.
- Add the vegetable mixture and the remaining broth (1 cup / 250 ml) to the beef. Cook over medium heat for 30 minutes or until the meat is tender. With a wooden spoon, lightly crush the potatoes and combine to thicken the sauce. Adjust the seasoning. Transfer to a 9-inch (23 cm) glass or ceramic pie plate. Freeze at this stage, if desired.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a food processor, chop the bread pieces. Add the melted butter and pulse to combine. Cover the meat with the bread crumbs and press lightly. Place the meat pie on a baking sheet.
- Bake for 35 minutes or until the bread crumbs are golden brown.
- Serve with Fresh Cranberry Relish.
Handling pastry can be scary. Don’t panic! This rustic meat pie comes to the rescue thanks to a bread-crumb crust that works like a charm.