A comforting and flavorful pie filled with tender beef and vegetables, topped with a golden crust.
Preheat your oven to 450°F.
Preheating ensures even cooking and a golden crust.
Boil the diced potatoes and sliced carrots in salted water until tender, then drain and set aside.
Don't overcook the vegetables; they should hold their shape.
In a skillet, melt 1 tablespoon of butter and sauté the chopped onion until golden brown.
Cook the onion slowly to bring out its natural sweetness.
In a large saucepan, melt the remaining butter, then whisk in the flour to form a roux. Cook for 2 minutes.
Stir constantly to prevent lumps from forming.
Gradually add the beef broth, whisking continuously until the mixture thickens. Stir in the cream and cook for another minute.
Ensure the sauce is smooth and creamy before adding other ingredients.
Combine the cooked vegetables, shredded beef, cayenne pepper, allspice, and half of the parsley and chives into the sauce. Mix well.
Taste and adjust seasoning as needed.
Transfer the filling to a casserole dish.
Spread the filling evenly for consistent baking.
Roll out the pie dough and place it over the filling. Seal the edges and cut a small slit in the center. Brush with beaten egg yolk.
The egg wash gives the crust a beautiful golden color.
Bake at 450°F for 10 minutes, then reduce the temperature to 375°F and bake for an additional 20 minutes. Let cool for 5 minutes before serving.
Allowing the pie to cool slightly helps the filling set.
Continue in our app for the best experience
