Steak + Kidney Pie

Directions

Filling

1. To make the filling, start by mixing together the flour, 1  tsp salt, cracked black pepper and Montana Mex seasoning blend. Spread cut pieces of meat into a single layer and season with flour mixture on both sides. Heat a large skillet over med/hi heat. Add 1 Tbsp butter and oil and swirl in the pan until melted and hot. Carefully add the meat in a single layer and cook for 1 minute until browned. Add additional butter and oil as needed, flip the meat to brown on all sides. Remove to a side dish, add more butter and oil and repeat this process working in batches until all the meat is browned and set aside.** 

2. In the same pan, turn the heat down to medium and add additional butter and oil as needed. Introduce the aromatics: onions, carrots, celery and sauté these for a couple minutes or until they begin to lightly brown. Add chopped garlic and cook for a minute. Return the browned meat, and the beer, stock and thyme. Stir until evenly incorporated. Cook over medium heat until simmering. Reduce the heat to low and cook uncovered for 1 hr or until the sauce has reduced by about one third and the meat is tender and toothsome. Be sure to check in occasionally and stir the filling and scrape the bottom of the skillet. Add the chopped parsley, balsamic vinegar and grain mustard and stir until well incorporated. Taste and adjust the seasoning including salt to suit your desires.

3. Pour the filling out into a shallow dish and allow to cool completely. Set aside and hold until ready to finish the dish. The filling can be made a few days in advance and refrigerated or frozen. 

4. Make your pie dough. Divide the dough into top and bottom. A third for the top and two thirds for the bottom, respectfully.  Press these portions into round 1 inch flat flat discs, wrap with plastic wrap and refrigerate until chilled.

5. Preheat oven to 400* F. Have ready the skillet you wish to bake the pie in. Note this recipe yields 1 X 10 inch pie.

6. On a lightly floured surface, roll out the pie dough base and top to a ¼ - ⅛  inch thickness working the rolling pin outwards from the center and along the edges. Sprinkle a dusting of flour to the top of the pastry and counter as needed to prevent sticking. Carefully roll the base onto the rolling pin like a scroll and then unroll across the empty skillet. Press the crust into the base, edges and up to the top of the sides of the skillet. Add the cooled filling and spread to the outermost edges evenly. Beat an egg in a small bowl and use a pastry brush to wet the top edge of the bottom crust. Repeat the same method with the top crust and lay out onto the pie. Crimp and press the pie edges until the top and bottom are securely married. Cut a vent hole into the top crust and place/press the cut piece of pastry onto the top crust next to the vent. Refrigerate ready to bake pie at least 30 minutes or until ready to bake. Before baking, wash the visible pastry surface with the beaten egg. Place in the oven on a middle rack and bake for 45 min - 1 hour or until the crust is a rich brown in color and the filling is seen bubbling through the vent hole. Rotating the pie 180 * halfway through cooking will ensure an even browning of the crust.

7. Remove from the oven and enjoy. I appreciate serving this rich unctuous pie alongside a vibrant herb and leafy green salad with a sweet and tangy vinaigrette.