1 12oz bottle pale ale (Paleo version: *replace with 12 oz beef broth)
2 pints white mushrooms, sliced into quarters
3 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried parsley
3 tbsp. Worcestershire sauce (Paleo version: *replace with 3 tablespoons of coconut aminos)
1 tsp. salt
¼ tsp. black pepper
1 tbsp. apple cider vinegar
2 tbsp. fresh parsley, chopped.
Pull your steak from the fridge and start to preheat your cast iron or non-stick skillet to medium-high.
In a large stewpan on medium-high, sauté onion in coconut oil until soft, about 5 minutes.
Add cubed beef and ale (or broth). Simmer for 30 minutes, or until meat is tender.
Preheat the oven to 425.
Season stewed meat with thyme, garlic, parsley, mushrooms, Worcestershire sauce, salt, pepper, apple cider vinegar, and fresh parsley. Let reduce for 10 minutes. Set aside.
In a food processor, mix together flour and salt.
Add butter 1 tablespoon at a time while pulsing food processor. When all butter is incorporated, run on low until mixture is granular and there are no chunks left.
Slowly pour in cold water, little streams at a time, while hitting the pulse button. Do not over mix. Run on low to bring dough ball together. If it’s too crumbly, add more water and run processor on low again. Form the ball and cut in half.
Use immediately, or for best results wrap both halves in plastic and refrigerate for 30 minutes before rolling it out.
On a clean and flour sprinkled surface roll out the pie crust with a floured rolling pin. Make your base crust at least 12”x12” for a 9” pie dish. Your crust might crack in the process, do not worry! Using wet hands, pinch together any cracks or breaks. It’s easier to work with wet hands. Lay base crust in a pie dish and form it around. Cut the edges leaving a ½ inch off the sides.
Fill crust with beef mixture.
Roll out next pie crust to at least 10”x10” and lay it over beef mixture.
Pinch edges with your finger to bring base crust and top crust together.
Using a fork pinch the edges together by pressing the top and bottom together with the prongs. Do this all the way around the pie.
Vent the pie with 2-3 slits in the middle. No longer than 1” with a sharp knife.
Brush with egg wash.
Bake for 35-40 minutes or until the crust is golden brown.
Let rest for 5-6 minutes. Cut and serve hot. Enjoy!
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