- Prep time 30 minutes
- Total time 3 hours & 15 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Beef Filling & Assembly:
Method
Crust In bowl of food processor, pulse flour and salt until combined, 5 to 10 seconds. Scatter butter over top; pulse until butter reaches size of peas. Add 1/4 cup ice water; pulse until dough comes together (if needed, add a little more water, 1 tbsp at a time).
Turn out dough onto floured work surface; using your hands, gently knead to form smooth ball. Wrap in plastic wrap; flatten into disc. Refrigerate for at least 1 hour.
Beef Filling In pressure cooker in Sauté mode, heat oil. Add onion and cook, stirring often, for 3 minutes. Add garlic; cook, stirring often, for 2 minutes. Add beef; sprinkle with flour and cook, stirring often, for 5 minutes. Stir in potatoes, mushrooms, beer, thyme and rosemary; season with salt and pepper.
Set pressure cooker to Meat or High Pressure mode, seal lid and cook for 30 minutes. Let pressure release manually before opening lid. Set aside. (Make-ahead: Can be covered and refrigerated overnight.)
Assembly Preheat oven to 375°F. Place large sheet of parchment paper on work surface; sprinkle with flour.
Roll out reserved dough disc on prepared parchment paper into 12- or 13-inch circle. Gently transfer parchment paper and dough to baking sheet.
Place reserved Beef Filling in centre of dough circle, leaving 1 1/2-inch border. Fold edge of dough inward about 2 1/2 inches over filling.
Bake until dough is golden brown and filling is bubbling, 35 to 40 minutes. Sprinkle with fresh thyme, if using. Let cool slightly before slicing and serving.
TEST KITCHEN TIP
No pressure cooker? No problem. Prepare the beef filling in a slow cooker. First brown the ingredients in a skillet over medium-high heat. Transfer to slow cooker, add 1/3 cup more beer, and cook on High for 4 to 6 hours.
Nutritional facts PER EACH OF 6 SERVINGS about
- Iron 5.9 mg
- Fibre 4 g
- Sodium 575 mg
- Sugars 2 g
- Protein 31 g
- Calories 590
- Total fat 25 g
- Cholesterol 115 mg
- Saturated fat 12 g
- Total carbohydrate 60 g
