Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie.
Realted Recipe: Marge Perry and David Bonom's Flaky Pie Crust
Ingredients
INGREDIENTS
beef chuck roast
carrots
Celery ribs
chopped fresh thyme
Cornstarch
dry red wine
Egg
Extra Virgin Olive Oil
Flaky Pie Crust
garlic cloves
ground black pepper
low sodium beef broth
onion
parsnip
Salt
shiitake mushrooms
sliced white mushrooms
Worcestershire sauce
Directions
DIRECTIONS
Preheat the oven to 425°F. Lightly oil an 8-cup baking dish.
Heat 1 tablespoon of the oil in a 5-quart saucepan over medium-high heat. Season the beef with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper and add half to the saucepan. Cook, turning occasionally, until browned, about 4 minutes
Heat the remaining 2 tablespoons oil in the saucepan and stir in the mushrooms, onion, celery, carrots, parsnip, garlic, thyme and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables as slightly softened, 8-10 minutes. Pour in the wine and cook until nearly evaporated, about 3-4 minutes. Pour in the broth, bring to a boil and cook 2 minutes. Stir in the reserved beef and any accumulated juices and the Worcestershire sauce. Return mixture to a boil and cook 4 minutes. Stir in the dissolved cornstarch, return to a boil and cook until thickened 1 minute. Transfer mixture to the prepared baking sheet and let cool 10 minutes.
On a lightly floured surface roll out the pie crust to be slightly larger than the baking dish. Place crust over filling and decoratively crimp the edges. Pierce the crust a few times with the tip of a knife. Brush with the egg.
Bake until the filling is bubbly and the top is golden brown, 23-25 minutes. Let cool 5 minutes before serving.
