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Thursday, December 24, 2015

beef and potato pie

Ingredients

  • Servings: 12
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 2 pounds beef sirloin, cut into cubes
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 1 cup red
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 50 mins

  • 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 ; 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.

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