Short-Crust Beef Pot Pie
Make a double batch of beef stew and freeze half. A week or a month later, you’ll be able to whip this pie up for a potluck.
Serves: 8Hands-on: 30 minutesTotal: 3 hours 40 minutesDifficulty: Medium
- 1 lb. bottom round roast
- 1 Tbsp. kosher salt, divided
- 1 tsp. ground black pepper
- ¼ tsp. cayenne pepper
1/4tsp. garlic powder
- ⅛ tsp. paprika
- 2 Tbsp. plus 2¼ cups all-purpose flour, divided
- 2 Tbsp. olive oil
- ½ medium onion, peeled and diced
- 2 cups beef broth, divided
- 1 cloves garlic, peeled and minced
- ½ stalk celery, sliced
- 3 oz. mushrooms, sliced
- ½ tsp. Worcestershire sauce
- ½ cup dry red wine
- 1 lb. red potatoes, peeled and diced
- 1 cup diced carrots
- ⅛ cup minced fresh parsley
- 1 cup chilled lard
- ¼ cup water
- Trim fat from roast; cut into 1½ cubes. Combine 1 teaspoon salt, black pepper, cayenne pepper, garlic powder, and paprika; stir well. Sprinkle seasoning mixture over beef; toss. Sprinkle 1 tablespoon flour over beef and toss to coat.
- Heat oil in a heavy Dutch oven over medium-high heat. Working in batches, brown beef in oil. Remove browned cubes to bowl using slotted spoon. Add ½ of onion to oil; sauté 3 minutes.
- Sprinkle oil and onion with 2 tablespoons flour; stir until flour begins to brown. Whisk in 1 cup broth; continue stirring until browned bits have been pulled from bottom and sauce is smooth. Add remaining onion, garlic, celery, and mushrooms; return beef to pot. Reduce heat to medium; simmer 2 minutes.
- Add remaining broth, Worcestershire sauce, and wine; simmer uncovered 2 hours, stirring occasionally.
- Add potatoes and carrots; cook until potatoes are tender, about 20 minutes. Remove from heat. Add 1 teaspoon salt and parsley. Spoon beef stew into a large oven-proof skillet.
- Preheat oven to 350°F.
- In a large bowl, combine 2¼ cups flour and remaining salt; whisk to blend. Cut cold lard into pieces; add to flour mixture. Cut in with knives or a pastry blender until mixture resembles coarse meal. Add water; work together to make dough.
- With floured hands, roll out dough to fit top of skillet. Cut a few ovals in dough to vent steam; place dough over stew. Press into place around pan; remove excess.
- Bake 40 minutes or until dough is browned and filling is bubbling through vents. Remove from oven; let stand 10 minutes before serving.