Beef & Mushroom Pie
by Johnny Loua, Chef, Seattle, Washington
- 3 tablespoons olive oil
- 2 pounds Certified Piedmontese flank steak, cubed
- 2 tablespoons minced garlic
- 1 cup minced shallots
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 3 cups button mushrooms, quartered
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 2 cups red wine
- 3 cups beef stock
In a heavy saucepot, heat oil, then sear the beef. Add garlic and shallot and cook until tender. Add herbs and mushrooms, and cook for 5 minutes. Add tomato paste and flour, and cook for a few more minutes. Deglaze the pan with red wine and add beef stock. Simmer for 30 minutes over low heat. Transfer to a clean dish; let the filling chill before assembling the potpie.
- 4 ounces shortening
- 1¾ cup flour + ¼ cup for rolling out dough
- ½ cup warm water
- ½ teaspoons salt
- Egg wash (1 egg mixed with a splash of water)
In a large bowl, combine the shortening, flour, and salt and mix until fully incorporated. Add water and knead on flat surface into a ball. Divide the ball into two disks, freezing one for later use. (The additional dough will keep in the freezer for up to two months.) Set the other disk aside and let rest at room temperature for 20 to 30 minutes. Meanwhile, grease a pie plate or casserole dish generously with butter or cooking spray.
Preheat the oven to 350°F. Roll out the dough (using the additional flour as needed to avoid sticking) into a sheet of pastry slightly larger than the pie plate. Fit the sheet into the greased pie plate. Add cooled filling.
- Mashed Potato Topping
- 2 large Idaho potatoes, boiled in saltwater and mashed with a fork
- ½ cup cream
- ½ cup milk
In a small saucepan, bring the cream and milk to a boil, then slowly add to the mashed potatoes. Season well with salt and pepper. Set aside to cool slightly. Spread or pipe onto the top of the pie. Bake the pie in the preheated oven for 30 to 35 minutes.