Ingredients
12
12 servings
- •1 tablespoon olive oil
- •1 tablespoon butter
- •½ onion, finely chopped
- •2 pounds beef sirloin, cut into cubes
- •2 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •½ teaspoon ground black pepper
- •salt to taste
- •1 cup red wine
- •2 cups beef stock
- •2 large potatoes, peeled and cubed
- •1 cup chopped carrots
- •1 (8 ounce) can tomato paste
- •1 teaspoon Worcestershire sauce
- •2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
- •2 tablespoons milk, or as needed
Instructions
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 519
- Carbohydrate: 46g
- Fat: 27g
- Fiber: 5g
- Protein: 20g
- Sugar: 4g
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