Harvest B | Beef Pot Pie

Serves

Preheat the oven to 200°C (400°F).
Prepare the vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the mushrooms, onions, and carrots, cooking until softened and lightly browned, about 4-5 minutes.
Add tomato paste and garlic: Stir in the tomato paste and minced garlic, cooking for about 30 seconds until fragrant.
Deglaze the pan: Add the red wine (or water) to the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes until reduced.
Thicken the mixture: Stir in the flour and cook for 1 minute, coating the vegetables. Gradually whisk in the beef broth, soy sauce, Worcestershire sauce, and bay leaf. Let the mixture simmer and thicken for about 3-4 minutes.
Add pre-cooked beef: Stir in the pre-sous vide diced beef and peas. Add 1 teaspoon of fresh thyme and adjust seasoning with salt and pepper to taste. Remove the bay leaf.
Assemble the pie: Spray a 23-cm (9-inch) pie dish with nonstick spray. Pour the beef mixture into the dish. Place the pre-made pie crust over the top, trimming any excess dough and crimping the edges. Brush the top with the beaten egg and sprinkle the remaining thyme on top.
Bake the pie: Cut a few slits in the pie crust to allow steam to escape. Bake on a rimmed baking sheet in the preheated oven for 20-25 minutes, or until the crust is golden brown.‍
Rest and serve: Let the pie rest for 5 minutes before serving.