Kristen Browning-Blas adapted this recipe from two savory pies in the delightful book “Pie,” by British author Angela Boggiano. Serves 8-10.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, finely chopped
2 pounds sirloin or chuck steak, cut into 1-inch cubes (or coarsely ground beef)
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup red wine
1 cup beef stock
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 large potatoes, peeled and cubed
1 cup chopped carrots
1-2 parsnips, cubed
1 or 2 10-inch pie crusts
Directions
Place a baking sheet on rack in lower third of oven. Preheat to 400.
Heat oil and butter in a large saucepan. Add onion and cook over medium heat until softened, about 10 minutes. Add beef and brown on all sides. Add garlic and cook 1 minute. Stir in flour, salt and pepper to coat beef cubes. Cook 2-3 minutes more. Add wine, stir and cook 5 minutes, until wine comes to a simmer. Add beef stock, tomato paste, Worcestershire and vegetables. Simmer at least 30 minutes up to 1 hour.
(A note on the crust: If you are using pre-made round crusts, use one for the bottom and one for the top. If you are using homemade crust, roll it to fit whatever large pan you want to use. And if you want to cut down on calories, use just the top crust, but the filling will not thicken as much.)
Roll out half the pie dough and line a 9-by-13-inch pan, Spoon the cooled filling onto the pastry. Roll out remaining pastry and place on top, pressing edges together to seal. Crimp edges, using fingertips or a fork, and brush the top with milk to glaze. Place on baking sheet and bake 40-45 minutes, until crust is golden. (Check after 30 minutes if you are not using a bottom crust.)
