The Crust:
- 2 cups of flour
- 3/4 tsp salt
- 1/3 cup of canola oil
- 6 tbsp ice water
- 2 tbsp fresh chives, minced
Stir the flour, salt, canola oil, ice water, and chives together in a bowl; mix until flour is wet.
Gather the dough into a ball (mixture will be crumbly) and place between 2 sheets of plastic wrap; roll into a 1/8 inch thick oval crust (or square depending on your pan).
Cover the dough with saran wrap and place in the refrigerator until ready to use.
The Filling:
- 2 tsp olive oil
- 1 lb top sirloin steak, trimmed of fat and cut into 1-inch pieces
- 1/2 sweet yellow onion, diced
- 8 oz of button mushrooms, sliced
- 2 carrots, sliced
- 4-5 cloves of garlic, minced
- 6-8 red potatoes, diced
- Sea salt and freshly cracked pepper, to taste
- 1 tsp of thyme (more if desired)
- 1 tbsp tomato paste
- 4 cups of beef broth (divided)
- 1/3 cup of cornstarch
- 2-3 tbsp fresh parsley, chopped
Preheat the oven to 450 degrees. Place the diced potatoes in a pot of water and boil for 4-5 minutes. Drain and set aside.
Heat 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Add the beef and sear, stirring often for 1 minute; add the onions, mushrooms, and carrots then continue to cook for 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute.
Add the tomato paste, stirring well then deglaze the pot with 1/2 cup of broth, scraping up the bits. Add an additional 3 cups of broth along with the potatoes.
While the mixture is simmering, whisk together the corn starch and the remaining 1/2 cup of beef broth; stir into the beef mixture until thickened, about 2 minutes.
Remove from heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed.
Ladle the filling into a large baking dish then place the dough on top of the filling. Roll or crimp the edges with your fingers or a fork. Make a small slice in the center of the crust with a knife.
Place the pie on top of a baking sheet covered with tin foil then place in the oven and bake for 38-40 minutes or until the crust is golden brown.
Remove the pie from the oven and let it rest for 15-20 minutes before serving to allow the filling to cool and thicken. Enjoy.