Beef Pie from Colonial Ports

Ingredients

• 1 tablespoon butter
• 1 large shallot, finely chopped
• 1 (750 milliliter) bottle tawny port
• 3 sprigs fresh thyme
• 2 ½ cups chicken broth
• 1 portobello mushroom cap, cut into 1/2-inch slices
• 3 tablespoons cornstarch
• 1 teaspoon balsamic vinegar
• sea salt to taste
• freshly ground black pepper to taste
• 1 ½ pounds diced beef stew meat
• 1 large onion
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter, softened
• ¼ cup cold water
• 3 tablespoons cold water

Step 1

Melt a tablespoon of butter in a large pan over medium heat. Toss in the shallot and cook it gently, stirring now and then, until it softens—about five minutes. Pour in the port and add the thyme, then bring everything to a boil. Lower the heat and let it simmer until the sauce thickens down to about half a cup, which should take around 35 minutes.

Step 2

While that’s going, bring the chicken broth to a simmer in a small saucepan. Turn off the heat and add half of the mushroom slices to soak for 15 to 20 minutes. Once they’re ready, fish out the mushrooms with a slotted spoon and set them aside. Strain the broth through a coffee filter or cheesecloth to catch any bits, then chop the soaked mushrooms and stir them into your port sauce along with the strained broth.

Step 3

Turn the heat back up under the sauce and bring it to a boil, then lower the heat and let it cook until it reduces to about 1 and a half cups, stirring occasionally—this should take about 15 minutes. Mix the cornstarch with cold water to make a slurry, then whisk it into the simmering sauce until it thickens nicely, which usually takes around three minutes. Finish by stirring in some balsamic vinegar, salt, and pepper to taste.

Step 4

Heat a skillet over medium-high heat and quickly sauté the beef until it’s just a little pink in the center, about six to seven minutes. Transfer the beef to a bowl, then use the same pan to cook the remaining mushrooms and onion in the beef drippings until tender, about five minutes. Add those to the bowl with the beef and give it a good mix.

Step 5

Preheat your oven to 400°F (200°C). In a bowl, combine the flour and salt. Cut the butter into the flour using two knives or a pastry blender until the mixture looks crumbly. Add the cold water and mix until the dough starts pulling away from the sides. Divide the dough in half, roll out one piece on a floured surface, and press it into a 10-inch pie pan to make the bottom crust.

Step 6

Spread the beef and vegetable mixture over the crust, then pour the sauce evenly over the top. Roll out the remaining dough and cover the pie, pressing the edges together to seal everything in. Pop the pie in the oven and bake until the crust is golden and flaky, about 45 minutes. Let it cool for 15 minutes before serving.