Description
Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ onion, finely chopped
- 2 pounds beef sirloin, cut into cubes
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- salt to taste
- 1 cup red wine
- 2 cups beef stock
- 2 large potatoes, peeled and cubed
- 1 cup chopped carrots
- 1 (8 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 2 10-inch pie crusts, rolled out to fit a 9×13-inch baking dish
- 2 tablespoons milk, or as needed
Instructions
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened
- about 10 minutes. Add beef; cook and stir until browned on all sides
- about 5 minutes. Add garlic; cook and stir until fragrant
- about 1 minute.
- Stir flour
- pepper
- and salt into beef mixture; cook and stir until beef is coated
- 2 to 3 minutes. Add wine; bring to boil
- reduce heat
- and simmer
- 3 to 5 minutes.
- Mix beef stock
- potatoes
- carrots
- tomato paste
- and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender
- 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9×13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust
- crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown
- 40 to 45 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 12