Sirloin steak simmered with onions, carrots, mushrooms, dark ale & seasonings, and baked in a buttery flaky English wig crust.Filling Servings: Twelve (12) 6-ounce capacity pot pies (5-inch)Two (2) 9-inch pies
Prep Time1 hourhr45 minutesmins
Cook Time45 minutesmins
Servings: 12servings
Author: Portlandia Pie Lady
Ingredients
Aussie Steak Filling
2-1/2poundssirloin, London Broil, or skirt steak, cut across grain into bite size pies (about 1/2 inch)
4slicesbacon
1/3cupflour or cornstarch
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoonnutmeg (optional)
8ouncesdark ale beer or beef stock
1teaspoon umami seasoning (or mushroom powder)
4sprigsrosemary, strip leaves from stems and chop(may substitute 1 teaspoon dried thyme)
2stalks celery, chopped
2-1/2cupsrough chopped carrots (about 5 carrots, depending on size)
1-1/2cups rough chopped onion (about 1 medium onion)
4tablespoonstomato paste
1-1/2poundrough chopped mushrooms
3cupsbeef or vegetable stock
Pot Pie Crust (English Wig) - makes SIX (6) 5-inch 6-oz capacity pot pies***
3cupsall-purpose flour
1/2teaspoonsalt
1-1/2cups butter(or 50/50 of each)
1largeegg
1/3cupcold water
1tablespoon vinegar
Instructions
Aussie Beef Filling
On a large platter, toss the flour with the salt and pepper and nutmeg. Add the cut up steak and stir until coated with mixture, set aside.
Place bacon in skillet over medium-high heat and cook until starting to crisp. Remove bacon and leave drippings in skillet.
Add the steak to the skillet with bacon drippings and sear the steak for about about 3 to 4 minutes.
Place seared steak and chop the bacon into a large dutch oven, set aside.
In the same skillet over medium high heat, add the carrots and celery, cook and stir for 5 to 6 minutes, add to dutch oven with steak.
Add the onions and mushrooms to the skillet, if no oil is left add in 1 tablespoon olive oil. Cook and stir over medium-high heat until onions just start to brown on edges and mushrooms are starting to release liquid (about 3 to 4 minutes). Also add this to the dutch oven.
Add the remaining ingredients to dutch oven, beer, broth, umami seasoning, and tomato paste. If there are any browned bits in skillet, swirl a couple of tablespoons of broth to deglaze and add to dutch oven.
Reduce heat to very low, just enough for a small simmer, cover dutch oven with lid and let simmer (braise) for 1 to 1-1/2 hours. Cool and chill the filling before filling pot pies.
Crust and Assembly:
Preheat oven to 375 F.
Place all dry ingredients into a large bowl and mix thoroughly.
Add the shortening/butter and cut in with a large fork until crumbly with pea-sized pieces, be careful not to over mix.
In separate small bowl beat the egg, cold water, and vinegar
Add egg mixture all at once to the dry ingredients and stir just enough to form a ball.
Roll out have the dough about 1/8 to 1/4-inch thick, cutting each pot pie bottom crust into a circle about 1 inch larger circumference to fit into pot pie tin (4 tins about five-inches in diameter).
Divide filling equally into the four prepared bottom crusts.
Roll our top crusts. Brush the edge of the bottom crust egg wash to adhere, and use fork to crimp edges of pies. Brush the top with egg wash.
Bake @ 375 degrees for 45 minutes. Best served warm.
Notes
***If you are making 12 pot pies (or two full 9-inch pies), you will need to double the English Wig dough. I usually make Six (6) pot pies and freeze the extra filling in a freezer safe container for up to four months. Extra pie dough can be frozen, wrap tightly in plastic wrap to keep out air, place in zipper lock bag, and freeze up to four months.