1lbtop sirloin steaktrimmed of fat and cut into 1-inch pieces
½sweet yellow oniondiced
8ozof button mushroomssliced
2carrotssliced
4-5clovesof garlicminced
6small red potatoesdiced
Sea salt and freshly cracked pepperto taste
1tspof thymemore if desired
1tbsptomato paste
4cupsof beef brothdivided
⅓ -1/2cupof cornstarchdepending on how thick you want it
2-3tbspfresh parsleychopped
Instructions
Make the crust by stirring the flour, salt, canola oil, ice water, and chives together in a bowl; mix until the flour is wet.
Gather the dough into a ball (mixture will be crumbly) and place between 2 sheets of plastic wrap; roll into a 1/8 inch thick oval crust (or square depending on your pan).
Cover the dough with saran wrap and place it in the refrigerator until ready to use.
Preheat the oven to 450 degrees. Coat a 9-inch large baking dish with cooking spray.
Make the filling by placing the diced potatoes in a large saucepan of water and boil them for 4-5 minutes. Drain and set aside.
Heat 2 teaspoons of olive oil in a small Dutch oven over medium-high heat. Add the beef and sear, stirring often for 1 minute; add the onions, mushrooms, and carrots then continue to cook for 3-4 minutes.
Add the minced garlic and cook, stirring constantly for 1 minute.
Add the tomato paste, stirring well then deglaze the pot with 1/2 cup of broth, scraping up the bits. Add an additional 3 cups of broth along with the potatoes.
While the mixture is simmering, whisk together the cornstarch and the remaining 1/2 cup of cold beef broth; stir into the beef mixture until thickened, about 2 minutes.
Remove from heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed. Ladle the filling into the large baking dish.
Place the dough on top of the filling. Crimp the edges with your fingers or a fork. Make a small slice in the center of the crust with a knife.
Place the pie on top of a baking sheet covered with tin foil then place in the oven and bake for 35-40 minutes or until the crust is golden brown.
Remove the pie from the oven and let it rest for 15-20 minutes before serving to allow the filling to cool and thicken. Enjoy.