An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.

Recipe Summary

prep:
45 mins
cook:
1 hr 25 mins
additional:
10 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
1 10-inch pie, plus leftover filling
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.

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  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.

  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.

  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.

  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.

  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Cook's Notes:

For a different flavor, you can substitute Butter Flavored Crisco® plus 1 tablespoon sugar for the lard in the pastry. You may also omit the carrots from the pie and use 1/2 cup more potato instead.

Nutrition Facts

414 calories; protein 16.3g; carbohydrates 44.1g; fat 17g; cholesterol 31.7mg; sodium 377.5mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
12/12/2012
This was really good. I prefer my pie crust made with butter so that is what I did. This was the only change that I made to this recipe. Will certainly make this again. Thanks so much for the recipe Read More
(9)

Most helpful critical review

Rating: 3 stars
04/11/2015
Next time brush burst with egg for a golden touch. Read More
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/11/2012
This was really good. I prefer my pie crust made with butter so that is what I did. This was the only change that I made to this recipe. Will certainly make this again. Thanks so much for the recipe Read More
(9)
Rating: 4 stars
11/02/2013
pretty good but not as flavourful as I'd like so i added some worchestershire sauce and some beef flavouring. Also had to add some extra beef broth as didnt find that it had enough gravy. Much better Read More
(7)
Rating: 4 stars
04/07/2013
This was pretty good I also used butter instead of lard and added additional salt. The round steak came out nice and tender and it was a "hearty" pie. My favorite thing about this recipes is that it doesn't use a lot of processed foods. The only thing I will change the next time I make it is to use a little less olive oil. I thought 1/3 cup was too much and might reduce to 1/4 cup or 3 tablespoons. Read More
(6)
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Rating: 5 stars
02/10/2013
i just added two more teaspoons more of salt Read More
(4)
Rating: 4 stars
02/08/2015
Solid recipe. As others have said the filling needs a bit more flavour. I think adding mushrooms would be just the thing. Read More
(2)
Rating: 4 stars
12/04/2016
Very tasty Read More
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Rating: 5 stars
03/05/2021
I had plenty of rare leftover rib eye and chunked it to 1/2". Used a cab-sauv. Also added 1/2 cup celery. Used store bought crust. Easy and delicious with that touch of savory. Had to take picture before it was gone. Read More
Rating: 4 stars
03/01/2016
I liked it but think that it could use more flavor. I just used premade pie crust and since I only had one pound of beef I adjusted the other ingredient amounts accordingly. I then used a 9 in pie plate. Therefore the premade pie crust worked out. I don't know what could be used to add flavor---I prefer some tangy flavor. Perhaps balsamic? Or more spices? Read More
Rating: 5 stars
09/03/2016
Delicious! I baked it in my favorite cast iron pan threw in some mushrooms and other veggies I needed to use up but stayed true to the recipe otherwise. That crust was so flakey it's worth it for that! This ones a keeper Read More
Rating: 3 stars
04/11/2015
Next time brush burst with egg for a golden touch. Read More