STEAK AND MUSHROOM POT PIE

Cook the bacon until crisp in a large deep skillet over medium high heat.  Remove the bacon leaving the drippings in the pan.  Chop the bacon and set aside.

Season the steak all over with about 1 teaspoon of the salt and ½ teaspoon of the black pepper.  Bring the skillet with the pan drippings back up to heat and when the drippings in the pan are smoking, add the steak and sear for 4-5 minutes on each side until mahogany in color and caramelized.  The total time will depend on the thickness of the steak but you want an internal temperature of about 125-130 degrees.  Set the steak aside to rest while you prepare the rest of the filling.

Melt the butter in the pan drippings over medium high heat.  Add the carrots and cook for 4 minutes, stirring frequently, until they begin to soften.  Add the onions, leeks, rosemary, and sage and cook until soft and fragrant, stirring frequently, about 3-4 minutes more.  Add the thyme, mushrooms Italian seasoning, and remaining salt and pepper to the pan and cook for 6-8 minutes, stirring frequently, until the mushrooms begin to lightly brown.

Add the flour and cook, stirring, until all of the flour is absorbed.  Add the beer and chicken stock and continue stirring until a thick sauce begins to form.  Add the milk and continue to cook, stirring, until a luscious gravy has formed.

Cut the steak, across the grain, into bite size pieces and add it to the pan.  Stir to combine.  Remove the pan from the heat and stir in the peas.  Note – the frozen peas will cool the filling down a bit which is what you want before you put it in the crust.  Let the filling cool for another 15-20 minutes (or more) while you prepare the crust and preheat the oven to 350 degrees.

Remove the pie dough from the refrigerator and roll each disc into a 13-14” circle. Place one crust into a 10” pie plate allowing excess crust to drape over the edge.

Spoon the filling into the pie plate and top with the second crust.  Crimp edges together all around to seal.  Cut a few air vents in the top of the crust.  Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the crust.

Bake for 50 minutes to 1 hour or until filling begins to bubble out of the crust and crust is golden brown.  Let set for 10 minutes and dig in!

PIE CRUST

3 cups flour

1 teaspoon salt

½ cup cold shortening, cut into small pieces

½ cup cold butter, cut into very small pieces

1 egg

8 tablespoons ice water

1 teaspoon white vinegar

Mix the flour and salt in a large bowl.

Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.  You can also do this in a food processor by pulsing several times.

Beat the egg, vinegar, and 8 tablespoons of the water together in a separate bowl.

Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together.  You may have to add additional small amounts of water.  However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.  Turn onto the countertop, divide in half, and gently press together to form into 2, 1-2″ thick discs.  Wrap each disc in saran wrap and refrigerate for at least 1 hour.