PREPARATION OF PIE IN YOUR KITCHEN
1 February 2023
This recipe does call for a homemade pie crust, but you can definitely use a store-bought one if you are crunched for time. Or feel free to use your own go-to pie crust recipe! Either way, the crust that was developed for this recipe is easy and foolproof, so do whatever works best for you. The delicious filling features lots of ground beef, chopped onions, tomato paste, beef broth, Montreal steak seasoning, Worcestershire sauce, and some brown sugar for a touch of sweetness, as well as parsley for a touch of color and brightness. It all comes together in just one pan and couldn't be easier to make.
You can definitely experiment and change up this recipe as well. Try with ground pork or veal, if that's what you prefer, or add some potatoes, finely chopped or mashed, with the onions for a heartier pie. You can also try adding a little mustard powder or thyme or sage instead of the parsley. Use homemade or store-bought gravy instead of the broth. The possibilities are endless, so feel free to mix it up from time to time! Serve with some garlic bread or a fresh greens salad to balance the heavier entrée. We also suggest letting the pie rest after baking for a few minutes so it holds its shape better when you go to slice. —
INGREDIENTS PIE (MEAT)
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2 to 3 tablespoons ice water
Meat Filling and Assembly
1 tablespoon olive oil
1 pound ground beef
1/2 large onion, finely chopped
1/2 cup beef broth
2 tablespoons all-purpose flour, plus more for rolling
2 tablespoons Worcestershire sauce
1 tablespoon organic brown sugar
1 tablespoon tomato paste
2 teaspoons Montreal steak seasoning
1 teaspoon chopped parsley
1 teaspoon kosher salt
Directions
Pie Crust
Place the flour, sugar, salt, and baking powder in a food processor and mix with a spoon. Add the butter and pulse several times until the mixture is crumbly.
With the motor running, very slowly pour in the water until a dough ball forms.
Divide the dough into 2 pieces, wrap with plastic wrap, and freeze for 30 minutes or refrigerate for 3 to 5 hours.
Meat Filling and Assembly
Heat the oven to 400*F. In a large skillet over medium heat, warm the oil. Add the beef and cook, breaking apart with a wooden spoon, for about 5 minutes. Add the onions and mix well to combine. Continue to cook until the meat is no longer pink.
Add the broth, flour, Worcestershire sauce, brown sugar, tomato paste, steak seasoning, parsley, and salt. Continue to cook, stirring occasionally, for about 5 minutes, until well combined and warmed through. Remove from the heat.
Grease a 9-inch pie dish. On a floured surface, roll out one of the dough balls to fit into the prepared dish. Place the round into the dish. Pour the meat filling inside the dough.
Roll out the other dough ball and place on top of the meat, fluting the edges.
Bake for 35 to 50 minutes, until very golden. Let cool slightly before slicing and serving.
You can definitely experiment and change up this recipe as well. Try with ground pork or veal, if that's what you prefer, or add some potatoes, finely chopped or mashed, with the onions for a heartier pie. You can also try adding a little mustard powder or thyme or sage instead of the parsley. Use homemade or store-bought gravy instead of the broth. The possibilities are endless, so feel free to mix it up from time to time! Serve with some garlic bread or a fresh greens salad to balance the heavier entrée. We also suggest letting the pie rest after baking for a few minutes so it holds its shape better when you go to slice. —
INGREDIENTS PIE (MEAT)
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2 to 3 tablespoons ice water
Meat Filling and Assembly
1 tablespoon olive oil
1 pound ground beef
1/2 large onion, finely chopped
1/2 cup beef broth
2 tablespoons all-purpose flour, plus more for rolling
2 tablespoons Worcestershire sauce
1 tablespoon organic brown sugar
1 tablespoon tomato paste
2 teaspoons Montreal steak seasoning
1 teaspoon chopped parsley
1 teaspoon kosher salt
Directions
Pie Crust
Place the flour, sugar, salt, and baking powder in a food processor and mix with a spoon. Add the butter and pulse several times until the mixture is crumbly.
With the motor running, very slowly pour in the water until a dough ball forms.
Divide the dough into 2 pieces, wrap with plastic wrap, and freeze for 30 minutes or refrigerate for 3 to 5 hours.
Meat Filling and Assembly
Heat the oven to 400*F. In a large skillet over medium heat, warm the oil. Add the beef and cook, breaking apart with a wooden spoon, for about 5 minutes. Add the onions and mix well to combine. Continue to cook until the meat is no longer pink.
Add the broth, flour, Worcestershire sauce, brown sugar, tomato paste, steak seasoning, parsley, and salt. Continue to cook, stirring occasionally, for about 5 minutes, until well combined and warmed through. Remove from the heat.
Grease a 9-inch pie dish. On a floured surface, roll out one of the dough balls to fit into the prepared dish. Place the round into the dish. Pour the meat filling inside the dough.
Roll out the other dough ball and place on top of the meat, fluting the edges.
Bake for 35 to 50 minutes, until very golden. Let cool slightly before slicing and serving.
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