Beef and Potato Pie recipe
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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 9x13-inch baking dish 2 tablespoons milk, or as needed
Nutrition Info
- 519.1 caloriescarbohydrate: 46.1 gcholesterol: 35.4 mgfat: 26.8 gfiber: 4.9 gprotein: 20 gsaturatedFat: 7.5 gservingSize: -sodium: 527.4 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Beef and Potato Pie
Directions
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Place a baking sheet on 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 9x13-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.