Makes one 9-inch deep-dish potpie
- All-Butter Pie Dough (single crust)
- Egg wash, as needed
- 8 oz red potatoes, cubed
- 3 tablespoons canola oil
- 12 to 16 ounces beef sirloin, cubed
- 2 cloves garlic, minced
- 2 tablespoons sherry
- 1 3/4 cups beef stock
- 3 carrots, peeled and cut into ¼-inch rounds
- 6 to 8 mushrooms, halved
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup pearl onions, frozen or fresh
- 3/4 cup frozen peas
- On a lightly floured piece of parchment paper, roll out the dough and cut a circle of dough 1 inch larger on all sides than a deep dish pie plate. Using a pastry brush, lightly brush the outer edge of the dough circle with water. Fold back the outer 1 inch of the dough. Flute the edge of the dough as desired. Use a paring knife to cut decorative vents into the top, pressing the vents open if needed. Transfer to a flat baking sheet, brush with egg wash, and freeze for a minimum of 30 minutes, or until firm, before using.
- Meanwhile, place the potatoes in a small saucepan and add enough water to cover them by 1 inch. Cover the pan and bring the water to a boil. Cook the potatoes until tender, 10 to 15 minutes. Remove the pan from the heat and drain off the water.
- In a medium sauté pan, heat 2 tablespoons of the oil over medium heat. Add the sirloin and sauté until browned on all sides, about 10 minutes. Add the garlic and sauté, stirring, until fragrant, about 30 seconds. Add the sherry to deglaze the pan and scrape up the browned bits from the bottom of the pan. Cook until the sherry has evaporated, about 5 minutes. Pour in 1½ cups of the beef stock. Simmer the sirloin over medium heat for 1 to 1½ hours, or until tender.
- Meanwhile, preheat the oven to 425°F.
- In a separate medium sauté pan, heat the remaining 1 tablespoon oil over medium heat. Add the carrots and cook until tender, about 5 minutes. Add the mushrooms and cook until they have released their liquid and softened, 4 to 5 minutes. Add the tomato paste and flour and stir until incorporated. Cook, stirring constantly, for 2 to 3 minutes. Slowly pour in the remaining ¼ cup beef stock and stir until smooth. Remove the pan from the heat.
- Add the vegetable mixture to the sirloin. Bring to a simmer over medium-high heat and cook, stirring, until well combined and thickened, about 5 minutes. Remove the pan from the heat and season the mixture with the salt and pepper. Immediately stir in the potatoes, onions, and peas.
- Pour the filling into a deep-dish pie pan on a baking sheet. Place the frozen, pre-shaped and egg-washed crust on top of the filling and brush it with a second coat of egg wash. Immediately transfer the pie to the oven and bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes.
- Remove the potpie from the oven and place it on a cooling rack.
- Let the potpie rest for 20 minutes before serving. The filling will continue to thicken as it cools.
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