Turn leftover beef stew into a hearty weekend meal with this savory Beef Stew Pie. Beef stew and potatoes are seasoned with Dr. Cowan’s Garden High Protein Blend, tucked inside a homemade buttermilk crust, and topped with cheddar or Gruyere cheese before baking until golden brown.
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Filling
1 quart leftover beef stew
4 potatoes, par boiled
1 tsp Dr. Cowan’s Garden High Protein Blend
Dough
2 cups pastry flour
1 tsp sea salt
¾ cup buttermilk
½ cup butter or beef fat (refrigerated)
1 egg
1 tbsp cream
1 cup cheese, cheddar or Gruyere
In a large bowl, combine the flour and salt. Mix to combine.
Add the butter or beef fat and press with a fork until the fat pieces are about the size of a pea. Add the buttermilk and stir until combined and a dough ball forms. Smooth out on a clean countertop and form two dough balls. Refrigerate for up to 12 hours.
Roll the dough balls into circles and put one into the bottom of a pie pan. Poke holes in the dough with a fork. Press into place in order to even out.
Add filling and cover with the other dough circle.
Whisk the egg and cream together and brush on top of the dough and then cover with the cheese.
Bake at 375 degrees for 45 minutes or until the crust is golden brown.
Allow the pie to cool down before serving.
