We like this pie coming hot out of the oven on those rainy winter days. We think you'll find it comforting, too.
1 1/2 cups chopped onion, divided
3 tablespoons tomato paste
3 thyme sprigs
2 bay leaves
1 (12-ounce) bottle stout beer (such as Guinness Stout)
1 (12-ounce) boned sirloin steak, trimmed and cut into 1/2-inch cubes
3 cups quartered small red potatoes (about 1 pound)
1 1/2 cups sliced carrot
2 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chopped fresh spinach (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
12 shucked oysters
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1/3 cup ice water
1 tablespoon 1% low-fat milk
How to Make It
To prepare stew, combine 3/4 cup onion, tomato paste, thyme, bay leaves, and beer in a large zip-top plastic bag. Add beef; seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove beef from bag, reserving the marinade.
Cook potatoes and carrot in boiling water 7 minutes; drain. Rinse in cold water; drain.
Heat a Dutch oven coated with cooking spray over medium-high heat. Add 3/4 cup onion and garlic; sauté 2 minutes. Add beef; cook 3 minutes or until browned. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Sprinkle 1/4 cup flour over the beef mixture, stirring to coat. Cook 2 minutes. Gradually add reserved marinade, stirring well, and bring to a boil. Reduce heat, and simmer 20 minutes. Add potatoes, carrot, spinach, 1/4 teaspoon salt, and pepper; cook 20 minutes or until potatoes are tender. Discard thyme and bay leaves. Remove from heat, and cool slightly. Spoon into a 10-inch deep-dish pie plate coated with cooking spray. Top with oysters.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1 cup flour and 1/4 teaspoon salt in a bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball).
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 350°.
Remove 1 sheet of plastic wrap; fit the dough over top of beef mixture. Remove top sheet of plastic wrap. Fold the edges under beef mixture. Brush surface with milk. Pierce top of dough with a fork; bake at 350° for 40 minutes or until the filling is bubbly and crust is browned.
I had high hopes for this recipe - the ingredients combined were intriguing. But this ended up being just good and not WOW. Just good, but not good enough that we would consider making it again.
The pie crust, however, was much more simple to make than I anticipated and I would probably use that recipe for a pot pie.
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