Yay meat! (Irish Beef Pot Pie recipe)

I found a yummy-sounding recipe for Irish Beef Pie on SnoWhite's blog Finding Joy in My Kitchen. The Engineer is a meat and potatoes-type of guy, and I figured he'd like it. It was a hit!

I altered the recipe, so here's my version of this delicious comfort food.

Irish Beef Pot Pie

Ingredients:
1 double pie crust, uncooked (I use Pillsbury)
2 Tbsp olive oil
1/4 head green cabbage, finely sliced or shredded
1 small to medium onion, chopped
4 cloves garlic, minced; or 2 tsp jarred minced garlic
3 medium potatoes, chopped into small chunks
1 lb beef stew meat, cut into small pieces
1 cup beef broth
1 cup red wine
1/4 cup tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp McCormick Montreal Steak seasoning

Instructions:

Heat olive oil over medium heat in LARGE skillet, Dutch oven, or pot. Line pie plate with pie crust.

When oil is hot, add cabbage, onion, garlic, and potatoes. Saute, stirring occasionally, for about 5 minutes.

This is probably a good time to preheat the oven to 400 degrees.

Add beef, broth, and wine. Cook, stirring occasionally, until beef is mostly cooked.

Add tomato paste, Worcestershire sauce, thyme, and Montreal Steak seasoning. Stir well until tomato paste is dissolved. Cook, stirring frequently, until most of the liquid is absorbed and the potatoes are cooked (but not too soft.)

Carefully place the mixture in the lined pie plate. Cover the pie with the other half of the pie crust. Trim edges, crimp, and use a knife or scissors to vent the top in whatever creative design you prefer.

Cook for 25 minutes or until top is lightly browned. Let the pie sit for 10-20 minutes before cutting.

I celebrated this meaty dish (and my carnivorous husband) in the pie's venting.


Enjoy!

This is tasty. But really...chunks of meat & taters aren't very pretty!