Ingredients
INGREDIENTS
Crust (makes four six-inch pie crust shells and tops)
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 ¾ cup vegetable shortening
1 tablespoon bacon fat, frozen
½ cup cold water
1 tablespoon vinegar
1 large egg
Filling
1 pounds beef chuck roast
6 cups vegetable stock
6 tablespoons bacon fat, unsalted
1 cup Applewood smoked thick sliced bacon, cooked, medium dice
1½ cups sweet potatoes, medium diced, parboiled
1 onion, medium, small dice
1/4 cup carrots, small dice
1 celery stalk, small slices
2 garlic cloves, minced
¼ cup all-purpose flour
1¼ cups cream
¼ cup parsley, minced
2 tablespoons chives, minced
2 teaspoons thyme, minced
1 tablespoon apple cider vinegar
Salt, to taste
Pepper, to taste
Egg Wash
1 large egg, beaten
2 tablespoons heavy cream
2 tablespoons water
Directions
Crust
1. Preheat oven to 375 degrees F.
2. Roll out disks of dough for bottom crusts and trim edges.
3. Blind bake each crust for about 20 minutes filled with parchment and pie weights.
4. Remove parchment and bake for additional 5 minutes until lightly browned. Cool.
5. Roll out top disks and place in refrigerator.
Filling
1. Season beef with salt and pepper.
2. Heat 2 tablespoons of bacon fat in a large saucepan. Add beef roast and cook until browned (will not be completely cooked through).
3. Add beef stock and bring to boil. Braise over medium low heat until beef is fully cooked and tender.
4. Transfer beef to cutting board and cool.
5. Boil stock over high heat until it reduces to 1 cup.
6. Transfer reduced stock to a separate bowl.
7. Cut beef into ½ inch pieces.
8. Melt remaining 4 tablespoons of bacon fat in saucepan.
9. Add onion, carrot, celery, celery, garlic and pinch of salt. Stir until softened.
10. Add beef, bacon, sweet potatoes and flour. Cook and stir until all is evenly coated with the flour.
11. Stir in cream and reduced beef stock and bring to boil. Simmer until thickened.
12. Stir in parsley, chives, thyme and vinegar and season with salt and pepper. Let cool completely.
13. Fill the par-baked pie crusts.
14. Beat egg and water. Brush edges with egg wash.
15. Cover with top crusts.
16. Trim overhang, seal and crimp the edges.
17. Egg wash top.
18. Cut slits to vent.
19. Bake for about 30 and wash with heavy cream and water mixture.
20. Bake another 15 to 20 until golden brown and filling begins to bubble.