Ingredients:

  • 2 lbs beef chuck, cubed into ½ inch pieces
  • 2 tbsp vegetable oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup frozen peas, thawed
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 6-8 tbsp ice-cold water
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef chuck in small batches until mahogany-colored on all sides, then remove and set aside.
  2. Sauté the diced onion and minced garlic in the remaining fat until translucent.
  3. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to remove the raw taste.
  4. Slowly whisk in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Return the beef to the pot, cover, and simmer on low for 2.5 hours until tender.
  5. Stir in the thawed peas at the end of the cooking process and allow the filling to cool completely.
  6. In a mixing bowl, combine flour and salt. Cut in the chilled cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  7. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just holds together. Shape into a disk, wrap in plastic, and chill for 1 hour.
  8. Roll out the chilled dough on a floured surface to 1/8 inch thickness. Cut circles to fit the bottom and top of 6 individual pie tins.
  9. Fill the pastry-lined tins with the cooled beef mixture, cover with a pastry lid, and seal the edges.
  10. Whisk together the egg and 1 tablespoon of water to create a glaze; brush over the tops of the pies.
  11. Bake in the oven until the crust is golden-brown and shattering.