Ingredients
Crust:
2 cups all-purpose flour
3/4 tsp. salt
3/4 c. cold Crisco all-vegetable shortening
4-8 Tbsp. ice cold water
Filling:
1 3/4 pounds boneless beef chuck roast – excess fat trimmed
3/4 tsp. salt
1/2 tspl ground black pepper
Olive oil
2 1/2 tablespoons unsalted butter
¾ c. yellow onion – diced
1 c. diced carrots (about 2 large)
¾ c. diced celery (about 2 stalks)
4 oz. sliced baby bella mushrooms
3 cloves minced garlic
1 ½ Tbsp. tomato paste
3/4 tsp. fresh thyme leaves – or 1/4 teaspoon dried thyme
1 ½ Tbsp. Worcestershire sauce
1/3 c. red wine – or beef broth
¼ c. all-purpose flour
2 to 2.5 cups beef broth – plus more as needed
2 cups diced russet potatoes
2 smaller dried bay leaves
2/3 cup frozen green peas
1 egg for egg wash
Directions
Crust:
Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disks. Wrap disks in plastic wrap. Chill 30 minutes.
Roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out the remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold the top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.
Filling:
First, preheat oven to 325 degrees F. Cut the beef into ¾ inch chunks. Season beef with 3/4 teaspoon salt and ½ teaspoon black pepper.
Heat a few drizzles of olive oil in a 6-quart Dutch oven over medium-high heat. In batches, sear beef until browned, without overcrowding the pot. Remove from the pot and set aside. Do not wipe the pot – you want to keep all those brown bits.
In the same pot, melt 2 1/2 tablespoons butter over medium-high heat. Then, add the onions, carrots, celery and mushrooms. Cook for about 5 minutes until softened, scraping the brown bits with the moisture released. If needed, add a splash of wine or broth to deglaze.
Then, stir in minced garlic and sauté for another 1 to 2 minutes until fragrant.
Stir in the tomato paste, thyme, and Worcestershire sauce. Then, add wine, scraping the remaining browned bits, and cook until reduced for about 2 to 3 minutes. Sprinkle the flour and stir to coat the vegetables. Gradually add beef broth, breaking up any lumps. It will thicken as it heats up.
Return the seared beef into the pot, then add the bay leaves. Simmer for 5 minutes until slightly thickened. Cover tightly with lid and cook in the preheated oven for 1 hour. Remove from oven and add the diced russet potatoes, mix well. Return to oven and bake 15 minutes.
Remove from the oven and stir in the peas. DO NOT put it back in the oven. Place the lid on the pot and let cool to lukewarm. This is the time to taste for seasoning. Add salt and/or pepper if need be.
Preheat oven temperature to 400 degrees F.
Transfer filling to 9-inch crust lined pie plate; discard bay leaves. Top with remaining pie crust. Seal the edges and cut away any excess dough. Crimp dough evenly around edge of pie using your fingers.
Cut six 1/2-inch slits around the center, halfway between center and edge of pie. Brush dough with egg wash, then season with salt, pepper, and 1/2 teaspoon chopped thyme if you desire. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 45 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.