Recipe Details
Ingredients
-
2 ¾cupsall-purpose flour
-
1teaspoonkosher salt
-
1cuplard, chilled and cut into small pieces
-
½cupice water, or as needed
-
2 ½tablespoonsall-purpose flour
-
1teaspoondried thyme leaves, divided (Optional)
-
½teaspoonpaprika
-
⅛teaspoonground black pepper
-
⅛teaspoonground ginger
-
⅛teaspoonground allspice
-
1 ½poundsboneless beef round steak, cut into 1-inch pieces
-
⅓cupolive oil
-
2cupschopped sweet onion
-
1cupbeef broth
-
¾cupdry red wine
-
1cuppeeled and diced potatoes
-
1cupsliced carrots
Cooking Directions
-
Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.
-
Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.
-
Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.
-
Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.
-
Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
-
Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.
Tips
For a different flavor, you can substitute butter-flavored shortening (such as Crisco) plus 1 tablespoon sugar for the lard in the pastry. You can also omit the carrots from the pie and use 1/2 cup more potato instead.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories414 | |
% Daily Value * | |
Total Fat 17g |
22% |
Saturated Fat 4g |
21% |
Cholesterol 32mg |
11% |
Sodium 378mg |
16% |
Total Carbohydrate 44g |
16% |
Dietary Fiber 3g |
10% |
Total Sugars 3g |
|
Protein 16g |
33% |
Vitamin C 8mg |
9% |
Calcium 34mg |
3% |
Iron 4mg |
21% |
Potassium 435mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved