Beef Pot Pie

Another savory pie. I have a soft spot for them.

I have a tendency to make far too much food. I don't know where this comes from. I'm not Italian, or Jewish, or Polish, or any of countless ethnic groups that have such a reputation. I didn't grow up with a large family. I am a cook, but on a line, you're far more likely to make one serving at a time, not twenty. Caterers are really the ones who deal in numbers.

On New Year's Day this year I made Hoppin' John, as I do every January 1st. A pound of peas, 1/2 a pound of ham, a little of this, a little of that, and some rice. Every time it turns into Strega Nona's spaghetti pot. The point of Hoppin' John, of course, is to eat it all, in order to receive the benefits of luck and wealth. We never eat it all. Next year I'll have to farm it out to friends, neighbors, and co-workers. Share the wealth.

And so it goes with Pot Roast. I bought a chuck roast on Monday, because I've had a hankering. I asked for 3 pounds, which is conservative considering my usual 5, and the first time the butcher put it on the scale, it was 3.57. I felt bad asking him to cut off half a pound, because no one would buy that, right?, so I said that was okay and took home the whole dang thing. Oh well.

I also have a boy who does not really eat leftovers. He will, but not continuously until they are gone, which was my understanding of a male's purpose until the age of 10. So, in the name of frugality, for the purpose of keeping meals interesting, and in the spirit of old-school lunchladies, I do my best to re-purpose last night's dinner into tonight's. And probably tomorrow's. And maybe the next day's.

Beef Pot Pie

12 oz AP Flour
Reserved tallow from pot roast braising liquid
Butter to make up the balance of 8 oz
2-6oz ice water
1 tsp. salt
1/4 tsp. pepper

2 T butter
2 T olive oil
4 T AP flour
1 small yellow onion, small dice
2 carrots, 1/2" bias cut
2 medium or 3 small new potatoes, large dice
6 button mushrooms, sliced
1 C Brandy
Salt
Pepper
Thyme
Reserved braising liquid, strained through cheesecloth, about 4 C
2 oz. heavy cream
2 lb. Pot Roast, cut into 2" cubes

Preheat oven to 400F.

Make the crust. Cut the hard beef fat and cold butter into the flour until the mixture resembles small peas. Moisten with water gradually until the dough holds together when squeezed with your hand. Divide the dough in half, wrap, and refrigerate for 30 minutes.

In a heavy bottomed 3-4 quart sauce pot, heat the butter and olive oil over medium high heat. Add the mushrooms and saute until browned. Remove mushrooms. Add onions, season with salt, and saute until softened. Sprinkle with flour and cook, stirring constantly, 2-3 minutes until any foam has subsided and the raw flour smell has abated. Add the brandy, a quarter at a time, stirring constantly to avoid lumps. Pour the reserved braising liquid into the pot, continuing to stir. Add the carrots, potatoes, and sauteed mushrooms, season with salt, fresh cracked pepper, and thyme. Bring the mixture to a simmer and cook until thickened. If the liquid does not thicken to your liking, you may add beurre monte (1:1 butter:AP Flour, mixed into a paste), or a slurry and continue to simmer. Finish with cream. Add the pot roast and remove from heat.

Roll one half of the dough into a 12" circle. Line a 9" pie plate with this crust, leaving the edges ragged and hanging over the edge. Place in the 400F oven 15 minutes until the center of the crust is set and beginning to brown. Remove from oven.

Roll the second half of the dough into a 12" circle. Ladle the filling into the bottom crust. Be careful not to overfill the pie, but reserve any remaining gravy to serve with the pie. Lay the top crust over the filling, pressing the dough into the edges of the pie plate and over and around the lip. Cut three large vents in the top of the pie. Brush with egg wash. Bake until the crust is golden brown and the filling bubbles through the vents. Remove from oven. Let stand 15-20 minutes. Serve in bowls with gravy.