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Prep time
1 hour
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Cook time
2 hours
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makes
1 (9-inch/23cm) deep dish pie
Author Notes
Growing up in the Midwest, dinner was very often some kind of meat and potatoes. I loved the idea of reimagining this classic comfort combo as a dinner pie—which is how this beauty found its way to my oven and table one blustery winter day. The pie contains a filling and a topper, and it is the definition of showstopper. The filling is a tender, flavorful beef stew, adjusted to be a bit thicker than the average stew so that the pie is sliceable. The topping is inspired by the classic preparation known as Duchess potatoes—a delicious version of mashed potatoes, enriched with egg yolks and butter (I also add parmesan to mine for an additional salty boost, too). Duchess potatoes are usually piped onto a baking sheet using a star tip. The ridges in the final swirled potato encourages more browning and a delicious texture—lightly crisp on the outside, while soft and fluffy inside. I happen to love this translated onto a pie, because from a distance, it may look a bit like toasted meringue—but instead it’s a savory sensation! The beef stew filling can be made up to 3 days ahead and held in the refrigerator until you’re ready to bake—the flavor actually benefits from a day or two of “rest.” Don’t forget to par-bake the crust to ensure the crispest, most golden bottom to your crust.
—Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell. Photography © 2022 Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
—Erin Jeanne McDowell
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Meat ’n’ Potatoes Pie From 'Savory Baking'
Ingredients
- Beef Stew
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2 tablespoons
(30 grams) vegetable oil
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2 pounds
(906 grams) beef stew meat, cut into 1-inch/2.5 cm cubes
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Kosher salt and freshly ground black pepper
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1
(220 grams) medium sweet onion, diced
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2
(100 grams) stalks celery, diced
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3
(160 grams) medium peeled carrots, diced
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1 tablespoon
(14 grams) unsalted butter
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1/3 cup
(40 grams) all-purpose flour
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1 cup
(301 grams) beer
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2 cups
(452 grams) beef broth
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2 tablespoons
(30 grams) tomato paste
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1
bay leaf
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2 tablespoons
(4 grams) chopped fresh thyme
- Mashed Potatoes & Pie
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2 pounds
(906 grams) russet potatoes, peeled and diced
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5 tablespoons
(70 grams) unsalted butter, melted, divided
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1/4 cup
(60 grams) heavy cream
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3
(65 grams) large egg yolks, at room temperature
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1/4 cup
(25 grams) Parmesan cheese
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Kosher salt and freshly ground pepper
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1
par-baked All Buttah Pie Crust (https://food52.com/recipes...)
Directions
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Make the beef stew filling: In a large pot, heat the oil over medium heat. Season the beef with salt and pepper. Add the beef to the pot and sear until well browned on each side, 1 to 2 minutes per side. Work in batches as necessary—don’t overcrowd the meat in the pan. Remove the beef to a plate and set aside.
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Add the onion, celery, and carrots to the pot and saute in the oil that remains in the pan until just starting to become tender, 4 to 5 minutes. Add the butter and stir until melted. Sprinkle the flour over the pot and cook, stirring constantly, for 1 minute.
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Add the beer, and stir well to combine and to help release any browned bits from the bottom of the pan. Add the beef broth, tomato paste, and bay leaf and bring to a simmer, stirring occasionally.
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Return the beef to the pot. Continue to simmer, uncovered, until the beef is tender, 40 to 50 minutes. Stir in the thyme, and season the filling with salt and pepper. Remove the mixture from the heat to cool completely.
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While the filling is cooling, make the mashed potatoes. Place the potatoes into a medium pot and cover with water by at least 1 inch/2.5 cm. Bring to a boil over medium heat, and cook until the potatoes are very tender, 18 to 20 minutes. Drain well.
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Transfer the potatoes to a medium bowl, and mash with a potato masher or large fork until they are very smooth. In a small bowl, whisk 56 grams / 4 tablespoons of the melted butter, cream, egg yolks, and parmesan to combine. Fold this mixture into the mashed potatoes and mix until evenly combined.
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Season the mashed potatoes with salt and pepper. Transfer the mashed potatoes to a pastry bag fitted with a large (1/2-inch/1 cm) star tip (or cut a 1/2-inch/1 cm opening from the end).
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Heat the oven to 400°F/200°C with the oven rack in the center. Place the pie crust on a parchment lined baking sheet.
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Scoop the cooled beef filling into the pie crust and spread into an even layer. Pipe the mashed potatoes into small spirals (the same way you might pipe to top a cupcake) all over the surface of the filling. Brush or drizzle the remaining 14 grams / 1 tablespoon melted butter over the surface of the potatoes.
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Transfer to the oven, and bake until the potatoes are toasted golden brown, the filling is bubbling up, and the crust is deeply golden brown. Cool at least 15 minutes before slicing and serving warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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