Beef Pie

November 03, 2020

Ingredients

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

 

Directions

 

• 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.

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Also in Main Dishes