Beef Pie



1 quart leftover beef stew

4 potatoes, par boiled

1 tsp Dr. Cowan’s Garden High Protein Blend



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.