Steak and Potato Pie

Recipe View In a large bowl, combine 2 3/4 cups flour and kosher salt. Cut in the chilled lard until the mixture resembles coarse breadcrumbs. Gradually add ice water, one tablespoon at a time, tossing to combine until the dough comes together. Form the dough into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for at least 30 minutes while you prepare the filling. (30 minutes)

Recipe View In a separate bowl, mix together 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice. Dredge the steak pieces in this seasoned flour mixture, ensuring each piece is well-coated. Set aside.

Recipe View Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak and chopped onion. Cook, stirring occasionally, until the onion softens and turns translucent, and the steak is browned on all sides, about 10 minutes. (10 minutes)

Recipe View Pour in the beef broth and red wine. Bring to a simmer and cook until the sauce thickens slightly, about 20 minutes. (20 minutes)

Recipe View On a lightly floured surface, roll out one pastry crust to fit a 10-inch pie plate. Carefully place the crust into the pie plate, cover loosely with plastic wrap, and refrigerate. Roll out the second pastry crust for the top of the pie and set aside.

Recipe View Add the diced potatoes and sliced carrots to the skillet with the beef mixture. Continue to simmer until the potatoes and carrots are tender, about 20 minutes. (20 minutes)

Recipe View Remove the skillet from the heat and allow the mixture to cool slightly, about 10 minutes. (10 minutes)

Recipe View Preheat the oven to 400 degrees F (200 degrees C).

Recipe View Transfer the slightly cooled beef and vegetable mixture to the pastry-lined pie plate. Sprinkle the remaining 1/2 teaspoon of thyme over the filling. Cover with the top crust, crimping the edges to seal. Cut vents in the top crust or prick with a fork to allow steam to escape during baking.

Recipe View Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes. (30 minutes)