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The perfect winter meal. A buttery, flaky crust with chunks of tender beef and globs of melty cheese. Delish!
For the Crust
I used the basic recipe from Sally's Baking Addiction, it was amazing! I cut it in half for this recipe.
- 1 & ¼ C. flour
- ½ tsp. salt
- 3 tbsp. butter (cold & cubed)
- 6 tbsp. vegetable shortening, chilled
- ¼ C. ice water
For the Pie Filling
- 1 lb stewing beef
- salt and pepper, for seasoning
- ¼ C. flour
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 cloves of garlic, diced
- 5 sprigs of thyme
- 2 bay leaves
- 1 sprig of rosemary
- ½ C. dry red wine
- 2.5 C. chicken broth (plus extra for thinning out stew, if necessary)
- 0.5 lb. small red potatoes, cut in half or quartered
- Pie Crust recipe (above)
- 1 egg
- 1 tbsp. water
Pie Crust Directions
Combine flour, salt, butter and shortening in a large bowl. Using a pastry cutter, cut in the fats until they resemble pea-sized clumps.
Add your ice water 1 tbsp. at a time, stirring after each tbsp. The goal is to use as little water as possible, but you might need more or less depending on where you are. Keep adding until the crust comes together.
Using your hands, fold the dough until it's the same consistency throughout. Roll into a ball, cover in plastic wrap and chill in the refrigerator until ready to use (at least two hours).
Pie Filling Directions
Preheat your oven to 325F.
In a medium bowl, season the beef with salt and pepper. Sprinkle with flour and stir to combine.
Heat Dutch oven over medium-high heat, add olive oil. Add the beef and don't touch it, allowing the meat to brown. After 3-5 minutes, give the beef a stir and continue to sautee until cooked through.
Add the onion and garlic, cook until soft, about five minutes. Add the herbs and stir for a minute more. Deglaze the pan with the red wine, add chicken broth and potatoes. Bring to a boil, and then put in the oven with the lid on.
Cook for one hour, until beef is tender. Give the filling a stir, and if it's reduced to much, you can thin it out with more chicken broth (it's better to have it a bit thinner at this point, because they need to bake again.
Fill 4-5 ramekins with the pie filling. Carefully roll and cut circles out of the pie crust to desired size (I like mine over running the edges of the ramekins). Place on top of the ramekins. Combine egg and water to make an egg wash, and brush over the crust. Place ramekins on a large baking sheet and place in the oven. Turn the oven up to 350F, and bake for 35-40 minutes, until the crust is golden.
Take out of the oven and eat out the ramekins, but be careful! They will be super hot!
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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