Meat and Potatoes Pie
Meat and Potatoes Pie: flaky butter crust filled to bursting with lean beef or venison, potatoes, onions, carrots, rutabaga, and baked to perfection before being topped with luscious brown gravy!
- For the Crust:
- 1-1/2 cups butter preferably, or extra virgin coconut oil, vegetable shortening, or lard or a combination of the fats
- 2/3 cup boiling water 4-3/4 ounces
- 4-1/2 cups all-purpose flour 1 pound, 3 ounces
- 3 teaspoons baking powder
- 1 teaspoon salt
- ...or enough sturdy pie dough for three double crust pies.
For the Filling:
- 1 large rutabaga
- 2 large carrots
- 1 large onion
- 8 medium Yukon gold potatoes
- 3 pounds lean ground beef or venison
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Brown Gravy:
- 2 cups boiling water
- 2 teaspoons Vegetable Better Than Bouillon or 2 cubes vegetable bouillon
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 teaspoons browning sauce
- salt and pepper to taste
To Make the Crust:
Stir together the fat and boiling water in a large mixing bowl (or the bowl of your stand mixer) until the shortening is fully melted and combined with the water. It will probably be a thick, milky white liquid at that point. Add the remaining ingredients and mix together on low (either with a stand mixer or by hand) until a smooth dough forms. Divide in two and pat each half into a smooth disc on a piece of plastic wrap. Wrap tightly and refrigerate while preparing the filling.
To Make the Filling, Assemble, and Bake the Meat and Potatoes Pies:
Preheat oven to 375°F.
Cut the rutabaga into 1/4" slices and stack them like a deck of cards. Slice them into 1/4" strips that will then be cut into 1/4" cubes.
Peel and dice the carrots, and onions in the same way. Dice the potatoes to 1/4" as well, leaving their peels intact. Combine all diced vegetables in a gigantic mixing bowl. Break the lean beef or venison over the top, add salt and pepper, and use your hands to mix thoroughly.
Roll out a 1/4 of your pie crust dough to a diameter a couple of inches larger than the diameter of your pie plate. Transfer the dough round to the pie plate. Repeat with another 1/4 of your dough and the second pie plate. Divide the meat and potatoes filling evenly between the two prepared crusts. Roll out half of the remaining pastry crust and lay over one filled pie. Repeat with the last pastry dough. Tuck the excess dough under and crimp the edges of the pie dough to seal.
Transfer to a rimmed sheet pan to catch any juices that bubble over and slice a couple of small vents into the top of each pie.
Slide the pans into the oven and bake for 1 hour and 45 minutes to 2 hours and 15 minutes, or until the the internal temperature in the thickest part of the Meat and Potatoes Pie reaches 160°F. Since pasties don’t traditionally get an egg glaze, they won’t be a shiny brown when done, but a deep crispy looking golden brown.
To Make the Gravy:
Make the vegetable stock by whisking together the boiling water and Vegetable Better than Bouillon or vegetable bouillon.
Melt the butter in a heavy saucepan over medium high heat. Whisk in the flour and cook, whisking often until bubbly and fragrant smelling, at least 2 minutes. Whisk in the browning sauce, then the vegetable stock and bring to a boil, stirring frequently. Taste the gravy, adjust the seasonings and serve hot.