Some people know just what to say to push your buttons. And the only thing worse than being angry? Being hangry. Don’t just bottle up that pent up emotion, let the haters hate and put your energy into this Taylor’s Got Beef (Pie).
- Prep Time
- Cook Time
1 hr 30 min
- Serving Size
- 4 to 8 potatoes, peeled and diced
- ½ cup cream
- 2 tablespoons unsalted butter
- Salt to taste
- Onion slices cut into the shape of tears
- 1 tablespoon butter
- 2 tablespoons olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef, cooked and drained
- 4 carrots, diced
- 2 cups green peas
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons Worcestershire sauce
- 1 bottom pie crust
- Place peeled and cubed potatoes in a large saucepan and fill with water until the potatoes are covered. Cook over high heat until the water comes to a boil. Boil the potatoes for 10 to 15 minutes or until a fork pierces through the potato without resistance. Remove from heat, drain and mash lightly with a potato masher. Add the butter and cream and mash gently until everything is incorporated and relatively smooth. Add salt to taste and set aside to cool.
- In a large skillet heat olive oil over medium high heat until it starts to shimmer, 12 minutes. Add onions and sauté until slightly translucent, 3 to 4 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Add diced carrots and sauté, stirring occasionally, until the carrots are just starting to become tender, 8 to 10 minutes. Remove from heat and transfer the veggie mixture to a heatproof bowl. Add cooked ground beef and stir to incorporate everything. Add salt, pepper and Worcestershire sauce and stir to incorporate.
- In a medium mixing bowl, whisk together beef stock and all-purpose flour. Pour into skillet and cook over medium heat, stirring constantly and being sure to scrape the bottom to prevent scorching, until the stock thickens and comes to a boil. Let the mixture boil for at least a minute before removing from heat. Stir into ground beef mixture until fully incorporated. Set aside to cool.
- In a small skillet over medium heat add butter and allow it to melt fully before adding the teardrop shaped onion. Sauté slowly until the onion edges are caramelized, 5 to 7 minutes. Remove from heat and set aside to cool.
- Pre-heat the oven to 375 with a rack in the middle position. Give the cooled beef filling an extra stir to make sure everything is evenly distributed and carefully pour into unbaked bottom pie shell. Smooth the filling to the edges with a spoon or a small spatula. Add the mashed potato topping to the top of the pie and smooth in a decorative fashion with the back of a spoon. Bake for 40 to 50 minutes or until the filling is bubbling and the mashed potatoes are a golden brown. Cover with foil if the crust and potatoes start to get too toasty. Once the pie is out of the oven place the caramelized teardrop onion pieces evenly around the edge and serve while warm.