1. Make the Pastry:
- Combine the flour and salt in a large bowl.
- Add the cold butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles breadcrumbs.
- Gradually add cold water, one tablespoon at a time, until the dough begins to come together. You may need around 6-8 tablespoons of water.
- Knead the dough lightly until smooth, then shape it into a ball.
- Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes while you prepare the filling.
2. Prepare the Filling:
- Heat the oil in a large pan over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the beef to the pan, breaking it up with a spoon, and cook until browned.
- Stir in the diced potatoes, followed by the beef broth. Season with thyme, salt, and pepper.
- Let the mixture simmer on low heat until the potatoes are tender and most of the liquid has evaporated, about 15-20 minutes. The filling should be thick but not dry. Adjust seasoning as needed.
3. Assemble the Pie:
- Preheat your oven to 200°C (400°F).
- Roll out half of the chilled dough on a lightly floured surface to fit your pie dish. Place it into the dish and trim any excess dough from the edges.
- Pour the beef and potato mixture into the pie crust, spreading it evenly.
- Roll out the remaining dough and place it over the pie, sealing the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape during baking.
- If desired, brush the top crust with a beaten egg for a golden finish.
4. Bake the Pie:
- Bake the pie in the preheated oven for 25-30 minutes or until the crust is golden brown and crispy.
- Remove from the oven and let the pie rest for 5-10 minutes before serving.
Serve and Enjoy:
Cut into your Golden Crusted Beef and Potato Pie, and enjoy the hearty, savory filling paired with a crisp, buttery crust. Perfect for a family meal or a cozy dinner