Ingredients
Scale
- 1–1/4 cups all-purpose flour
- 1/2 cup cold salted butter, diced
- 1/3 cup sour cream
- 2 pounds beef brisket or boneless chuck roast
- 8 ounces mushrooms, quartered
- 4 medium carrots, sliced
- 1 large onion, diced
- 2 tablespoons all-purpose flour (for filling)
- 2 cups beef broth
- Fresh thyme leaves
- Egg wash (optional)
Instructions
- For the crust: Combine flour and cold butter in a bowl until crumbly. Add sour cream and form into a disc. Chill for 30 minutes.
- Brown the beef: Heat oil in a pot. Brown beef pieces on all sides; set aside.
- Sauté vegetables: In the same pot, cook onions until translucent, then add carrots and mushrooms until softened.
- Create filling: Sprinkle vegetables with flour, stir in broth and thyme, add browned beef, and simmer until thickened.
- Assemble pie: Preheat oven to 400°F (200°C). Roll out dough and fit it into a pie pan. Pour filling inside and cover with another layer of dough. Brush with egg wash if desired.
- Bake: Place in the oven for about 45 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 portion (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg