I recently jumped on to the “Game of Thrones” bandwagon. Yes, I know I am about 8 years late, but I am here now, completely obsessed and can’t wait to see how the story wraps up. This past week has been everything “thrones” especially with the HBO marathon going on. In Season 4, there is an extensive description of a particular “Steak and Kidney Pie” made by the character “Hot Pie” at the “Inn at the Crossroads”. As Brienne of Tarth and Podrick Payne hungrily tucked away large bites of the pie, I couldn’t stop thinking about how delicious it must be. Decision made. I am was to make a classic English Meat Pie (you can read the “mini” versions of these pies here–slightly different recipe though) to celebrate the premiere of Season 8. Yes, the weather is warming up, but I hope you choose to make this recipe soon, we only have Game of Thrones on till the middle of May !!!
1.5 pounds stew meat, cut into small bite-sized pieces
Chopped button mushrooms, carrots and onions – cut them small enough so that they are the same size as the meat. You can change up the ratio, but I went meat heavy since that is the way my husband likes it. I would reckon about 1/4-1/3 cup for each veggie would be sufficient.
1/4tsp of dried rosemary, thyme, and sage
3tbsp of flour
2tbsp of good red wine, you know what to do with the rest of the bottle
1tsp of Worcestershire sauce
1tsp of paprika
1 can of chicken stock
salt and pepper to taste
olive oil for frying
Store bought pie crust
In a heavy bottom pan (I like my dutch oven), heat olive oil and brown beef in batches, seasoning it salt and pepper. Once browned, set aside.
In the same pan, add a little bit more oil and add all the veggies and saute till pale brown. Once browned, added dried herbs, salt and pepper and saute for 5 more minutes.
Add the beef back in with all the veggies.
Add flour, and saute till all the meat and veggies are coated with the flour and browned (5-7mins)
Add 1 can of chicken stock, paprika, wine and Worcestershire sauce. Cover and simmer on medium low heat till the gravy thickens, the carrots are soft and the meat is fork tender. This is a pie filling, so it has to be nice and thick.
Divide the filling into individual “pot pie” dishes (OR one big pie pan) and cool the filling completely. In the past, I have made a meat and potato version of this in muffin tins, with a double crust. You can find that recipe here
Cover the filling with thawed pie crust. Crimp the edges to seal in the filling, add a slit on the top for steam to escape.
Brush the top with egg wash–this will ensure a deep golden crust.
Bake in a 375F oven for 40-45 mins till the crust is golden brown and the filling is bubbling underneath.
Serve Hot !!!