Classic Colonial Beef Pie

01

Step 1

Start by melting a tablespoon of butter in a large pan over medium heat. Toss in the shallot and cook, stirring often, until it softens—this should take about 5 minutes. Pour in the port and add the thyme, then turn the heat up to high so it boils. Lower the heat to medium-low and let it simmer gently until the sauce reduces to about half a cup, which will take around 35 minutes.

02

Step 2

While that’s going, bring the chicken broth to a simmer in a small pot. Turn off the heat, add half of the mushroom slices, and let them soak for 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Strain the broth through a coffee filter or cheesecloth to catch any sediment, then combine the diced mushrooms with the reduced port sauce. Pour in the strained mushroom broth and bring everything to a boil again. Let it simmer down until you have about 1 ½ cups of sauce, stirring occasionally—this should take about 15 minutes.

03

Step 3

Mix the cornstarch with cold water to make a slurry, then whisk it quickly into the simmering sauce until it thickens, about 3 minutes. Stir in the balsamic vinegar, and season with salt and pepper to taste.

04

Step 4

Heat a skillet over medium-high and sauté the beef until it’s just a little pink in the middle, about 6 to 7 minutes. Transfer the beef to a bowl. In the same skillet, cook the remaining mushrooms and onion in the beef drippings until tender, around 5 minutes, then add them to the beef.

05

Step 5

Preheat your oven to 400°F (200°C). For the crust, mix the flour and salt in a bowl. Cut in the butter using two knives or a pastry cutter until the mixture looks crumbly. Add the cold water and stir until the dough comes together and pulls away from the sides. Divide it in half. Roll out one half on a floured surface and press it into a 10-inch pie pan to form the bottom crust.

06

Step 6

Spread the beef and vegetable mixture evenly over the crust, then pour the sauce on top, spreading it out to the edges. Roll out the second half of the dough and lay it over the pie, sealing the edges well.

07

Step 7

Bake for about 45 minutes, or until the crust is golden and flaky. Let the pie cool for 15 minutes before serving.