Ingredients:
For the Filling:
- 1 lb ground beef (or lamb)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 large potatoes, peeled and cubed
- 1 cup beef broth
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water
Instructions:
Make the Filling:
- Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off excess grease.
- Sauté the Vegetables: Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Season the Meat: Stir in thyme, rosemary, black pepper, and salt.
- Add Potatoes and Broth: Add cubed potatoes and beef broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes.
Make the Pastry:
- Combine Dry Ingredients: In a large bowl, whisk together flour and salt.
- Cut in Butter: Add cold butter cubes to the flour mixture and cut in with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, tossing with a fork until the dough just comes together.
- Form Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
Assemble and Bake the Pie:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Roll Out Pastry: Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie plate.
- Add Filling: Pour the meat and potato mixture into the pie crust.
- Top with Pastry: Roll out the second disc of dough and place it over the filling. Trim the edges and crimp to seal.
- Cut Vents: Cut a few slits in the top crust to allow steam to escape.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool slightly before serving.
Enjoy your homemade Savory Meat & Potato Pie!