Happy Pi Day! I believe I’ve waxed poetically before about my love for pie. This year to celebrate, I’ve made a savory pie. A pot pie. And since a certain holiday is on the horizon, I added beer to the pot pie. And cut a shamrock shape into the crust.
My son has only recently discovered his love for pie. He could hardly keep his hands off these pot pies, but how could I get mad at this face? Really, it’s the crust he loves. He tolerates the filling. It was the pumpkin tarts and mini pecan pies I made on Thanksgiving that converted him. So now every time he hears the word “pie” he comes running. He liked the savory filling in these pies. He even ate the carrots! I think the incentive of extra crust helped him get the vegetables down.
Hey, whatever it takes.
- Heat oil in a Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown meat on all sides. Remove beef with a slotted spoon to a plate.
- Add the onion and carrots to the Dutch oven and saute until onions begin to brown. Stir in the tomato paste and flour and cook another few minutes. Slowly add the beer and beef broth, stirring as you pour to eliminate lumps. Add the thyme and parsley, and bring contents to a boil. Reduce heat and cover; let simmer for 40 minutes.
- Preheat oven to 350F. Remove lid from the pot. Stir in the frozen hash brown potatoes. Pour contents of the pot into a deep dish pie plate. Roll out pie dough and cover the filling. Crimp the edges. Cut a few slits into the surface of the pie dough.
- Place pie on a baking sheet. Bake until the crust is golden brown and filling is bubbly, about 20-30 minutes. Let cool 15 minutes before serving.
Recipe makes six 5-inch mini pies. Use two pre-made pie crusts, or a recipe for a double pastry crust. Cut pie dough into into 6-inch circles to cover the mini pies.