Norman’s Beef and Mushroom Pie

Norman’s Beef and Mushroom Pie

Now that we are in mid-September, the weather is beginning to get that fall feel to it. My cooking definitely changes a little. I start making more soups and stews. I also like making meat pies too. This is one from my Wednesday night dinners that always got good reviews.

Most people believe that a pie crust should be delicate, light and flakey. But for some types of meat pies, I believe my olive oil crust is the only way to go. Instead of a crust that is light, flakey and easily crumbled, my olive oil crust is harder and more brittle. My crust is dense in texture and explodes with a fruity olive oil flavor that is perfect for this kind of pie.

Stop rolling your eyes. You absolutely need to make my olive oil crust for this pie. It is good for you. I recommend it and it is the right thing to do. I will know if you use a store bought crust. Really, I will.

Now if you really insist on that traditional butter or lard based crust, than go ahead and make that. But ... aw, who am I kidding. Go ahead and use that store bought crust if you must. 

Crust:

2-3/4 cups of flour
1 tsp. salt
1/8 tsp. ground savory
1 tsp. white pepper
olive oil - extra, extra good 

water

Filling:

1/4 cup olive oil

2 lb. round steak - cut into bite sized pieces 

1/2 cup of flour

1 tsp. white pepper
1 tsp. salt
1/2 tsp. ground savory 

1/2 tsp. ground cayenne 

6 shallots - sliced thin

4 cups chicken stock
2 lb. sliced mushrooms - assorted types including shiitake
1/2 cup chopped parsley

salt and pepper to taste

Preparation

Place the flour in a large mixing bowl. Add the salt, savory and white pepper and mix well. Start adding olive oil - the best you can get - to the flour. Stir. Add more. Stir. You keep adding olive oil and stirring until the flour takes on the appearance of little pebbles. When you think you have enough olive oil, add two more tablespoons just in case. 

Now start adding water - about two teaspoons at a time. Stir between each addition of water to mix well. Donʼt be in a hurry. Keep adding little bits of water and stirring until the dough starts to form. You know its ready when you can randomly grab a pinch of the mixture and squeeze it into a nice little dough ball. You want it wet enough so it comes together easily. When it is ready, knead the dough by hand for a few minutes and then form the dough into a ball. Wrap it in plastic and set it aside.

For the filling, place the flour, white pepper, savory and cayenne in one of those zipper bags, add the pieces of beef and shake well. Heat a large dutch oven. Add the olive oil and brown the meat in batches. As it browns, remove the beef to a platter, and repeat until all the beef has been browned. Add the shallots and mushrooms to the dutch oven and stir for a few minutes. Add the chicken stock and bring it to a boil while stirring to loosen any flour stuck to the bottom. 

When the stock is boiling, sprinkle a little of the left over seasoned flour on the beef and add it to the stock along with the parsley. Stir and taste for salt and pepper. Let it simmer on low until it has the thickness of a nice gravy. While it simmers, you can prepare the pie crusts.

Divide the pie crust dough in half. Roll each half out on a floured surface until it is at least 2 inches in diameter larger than your pie pan.

Place one pie crust in your pie pan. Using a slotted spoon, place the beef and mushrooms in the pie. Add enough of the liquid to soak the filling without getting too close to the rim. Place the other crust over the top of the pie and fold the edges under and crimp them to seal the pie. Make 10 holes in the top crust - about the size of a pea - to let out steam. Place the pie on a cookie sheet in case it bubbles over a little. Bake at 350 degrees for 30 minutes until the crust is nicely browned.

Serving

Serve this pie with steamed broccoli and a good crisp salad. Donʼt forget the fresh baked bread slathered with plenty of butter. Now, if you went to the trouble to make this pie, you might as well serve it with a fine Cabernet Sauvignon from California.