Sportsman’s Meat Pie
Sportsman’s Meat Pie
Ingredients
- 3 lb (1.4 kg) beef sirloin or top round, cut into 1/4-inch (1/2-cm) thick slices (see note)
- 1 onion, thinly sliced
- 1/4 cup (60 ml) butter, diced
- 1 1/2 teaspoons (7.5 ml) Provence herbs
- 3 17 x 12-inch (43 x 30-cm) thinly rolled pie dough, see recipe
- 1 1/2 cups (375 ml) beef broth, approximately
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Oil the bottom of a 33 X 20-cm (13 x 8-inch) baking dish or with a 4 litres (6 cups) capacity. Line the bottom of the pan with one third of the sliced meat, overlapping. Add one third of each; onion, butter and herbs. Season with salt and pepper. Add a layer of pastry and let it overhang on each side. Repeat with the remaining ingredients, ending up with three layers. Using a small knife, cut the overhanging dough at the rim of the dish. Fold the excess dough inward to seal the pie.
- Cut slots through the pie. Gently pour the broth into the slots until it gets to the meat level. Bake for approximately 2 hours 15 minutes or until the crust is golden brown. Add broth during cooking if necessary. Allow to cool 15 minutes and serve.
Sportsman’s Meat Pie