SKILL LEVEL: Master
PREP: 1 hour
BAKING: 45 minutes
COOLING: 30 minutes
MAKES: 1 pie
PAIRS WELL WITH: Mashed potatoes, dark beer, Graccu’s Mincemeat Fruitcake
SKILL LEVEL: Master
PREP: 1 hour
BAKING: 45 minutes
COOLING: 30 minutes
MAKES: 1 pie
PAIRS WELL WITH: Mashed potatoes, dark beer, Graccu’s Mincemeat Fruitcake
Smokywood Pastures brings all the best flavors of the holiday season to a market near you. Nothing will warm you to the bone during the Feast of Winter Veil like a slice of this delicious, meaty pie.
1 batch Flaky Pie Dough
1 tablespoon butter, divided, plus more as needed
1 large leek, roughly chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 sticks of celery, chopped
1 pound stew beef, cut into bite-sized pieces
1 /2 pound sausage, cut into bite-sized pieces
1 pound ground beef or pork
3 tablespoons flour
1 /2 teaspoon each minced fresh thyme and rosemary
1 /2 teaspoon each salt and pepper
1 cup dark beer
1 cup beef stock
1 cup peas
1 egg, beaten with 1 teaspoon water, for glaze
1. Make the Flaky Pie Dough ahead of time and chill it while you prepare the pie filling.
2. Heat half the butter in a large frying pan over medium heat. Add in the leeks and garlic and cook for a few minutes until the leeks are just starting to soften. Add the carrots and celery next, cooking for another 5 minutes or so until the vegetables have begun to soften. Remove from heat and transfer to a separate pot large enough to hold all the pie filling.
3. Melt the remaining butter in the same frying pan, then add the stew beef. Turn the meat occasionally so it is browned on all sides, then scoop the beef to the same pot as the vegetables, leaving the butter and any fat in the pan. Cook the sausage, and likewise add to the pot. Finally, brown the ground meat in that same pan. When it is fully cooked, reduce heat to medium-low and drain off any excess fat, then sprinkle the meat with flour, stirring to coat. Pour in the beer and stir until the liquid thickens somewhat. Remove from heat and add to the other pot. Add all remaining ingredients except the peas and cook over medium-high heat for 30 to 40 minutes, until the liquid has reduced somewhat. Transfer to a large bowl and allow to cool completely.
4. Preheat oven to 375°F and roll out the larger piece of pie dough to a roughly round shape. Drape this over your pie dish, letting the extra hang over the sides. Add the peas to the filling mixture, then carefully spoon the meats and vegetables into the pie shell, heaping them up in the middle and drizzling a little of the liquid over the top of everything. Cover with the other piece of rolled out dough, trim and crimp the edges, and use the trimmings to decorate, if you wish. Brush with beaten egg and bake for 45 minutes until the top crust is golden. Allow to cool at least 30 minutes before slicing.
COOK’S NOTE: The type of meats you use in this recipe is very adaptable, although the ratios should stay roughly the same: 1 pound cubed meat, 1 pound ground meat, and 1 /2 pound sausage.