Beef Pot Pie Recipe

Slice the white mushrooms: Use a clean cloth or tissue paper to wipe the dirt off the mushroom (do not rinse). Cut them in half, then place the cut-side down and cut them into thin slices.

Dice the carrot: Cut off the top and peel the skin. Cut the carrot into thin slices, the slices into fingers, then the fingers into cubes.

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

Dice the tomato: Half the tomato lengthwise then slice to remove the stem and scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.

Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.

Finely chop the parsley.

Make the dough: Add 1 7/8 cup flour (set aside 2 tbsp from 2 cups flour for later steps), 1 tbsp vegetable shortening, 4 fl oz cold water, 1/4 tsp salt, and 1/4 tsp baking powder to a large mixing bowl. Knead until the dough is smooth, then form it into a disk. Wrap the dough with plastic wrap, then set it aside.

Make the filling: In a skillet over medium heat, add 1 tbsp butter, 1 tbsp garlic, 3 oz onion, and 1 tsp thyme, stir fry for 1 minute. Then add 4 oz white mushroom and stir fry for 4 minutes.

Add the beef: Add 8 oz 85% lean ground beef. Stir well for 3 minutes.

Add the tomato paste, paprika, salt, and pepper: Add 1 tbsp Hunt’s tomato paste, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp ground black pepper. Stir for 30 seconds.

Add the red wine: Add 2 fl oz red wine, and stir for 30 seconds.

Add the flour: Add 1 1/2 tbsp flour. Stir to combine.

Add the carrots and green peas: Add 4 oz carrots and 4 oz green peas and stir for 2 minutes.

Add the water: Add 1 cup water and cook over low heat for 15 minutes.

Roll out the dough: Dust your working surface with the remaining 1/2 tbsp flour before placing the dough on it, then cut it in half and thinly roll them out. Set one sheet aside and keep it covered with a cloth or plastic wrap to prevent it from drying out.

Make the bottom crust: Roll one dough sheet onto the rolling pin, then carefully transfer it onto a round baking dish and gently press it down. Crimp the edges with your fingers, then dock the pastry all over with a fork.

Bake the bottom crust: Place the crust in a preheated oven to bake at 400°F for 7 minutes.

Add the filling: Add the beef filling into the lightly baked crust. Brush the rim with egg yolk to work as glue. (Leave some for the later step).

Top with the second crust: Cover the pie with the remaining dough sheet, crimp the edges for a sure seal, then make some decorative cuts in the middle to allow the steam to get out.

Bake the pie: Bake the pie in the oven at 400°F for 15 minutes.

Brush the top crust with egg: Take out the pie and brush the surface with the remaining egg yolk for a shine.

Continue baking: Continue baking the pie for another 7 minutes.

Garnish and serve: Take out the pie, divide it into servings, then sprinkle with parsley.