Beef Pot Pie

In a large mixing bowl combine 2 1/2 cups of flour and 1/2 teaspoon of salt. Add in cubed 1/2-inch diced butter, cut in with a pastry cutter until mixture resembles a course meal.

Add 1/2 cup water and stir until a shaggy dough forms. Remove dough to a work surface and fold dough into itself several times, until the dough looks cohesive and not too dry or wet. Dough should not be sticky.

Separate dough into two round disks and wrap them in plastic wrap. Refrigerate for at least 30 minutes. If you do this ahead of time, like the night before, allow the dough to come up to room temperature before rolling out. About 20-30 minutes.

In a large saucepan combine diced: potatoes, carrots, celery and shallots. Add 3 cups of beef broth and bring to a boil, reduce heat and simmer until vegetables are semi tender. They will finish cooking in the oven. Make sure to save 2 cups of broth for the gravy after vegetables are done cooking.

Preheat oven to 375 degrees.

While vegetables cook, roll out the dough disks for crust. Place 1 crust in a pie plate.

Cut steak into bitesize pieces, sprinkle with salt and pepper. In a large skillet add 1 tablespoon of olive oil and brown steak for a few minutes, remove to a plate and set aside. Steak will cook again in the oven once pot pie is baked. Reserve any juice for gravy that are left in the pan.

On medium heat add 3 tablespoons of butter and 3 tablespoons of flour to the same skillet that the beef was cooked in, whisk and cook roux for about a minute. Next whisk in the 2 cups of broth reserved from cooking the vegetables.

Next add in garlic powder, dried thyme leaves, smoked paprika, Worcestershire sauce, red wine (if using), salt and pepper. Whisk and allow gravy to thicken.

Once gravy is desired consistency remove from heat, add steak and vegetables to the pan of gravy and combine. Pour into prepared pie crust.

Place top crust on pot pie. Flute the edges and cut vent holes in the middle top of the crust. Bake pot pie for 25 minutes.

Add 2 inches of foil around the edges of the pie crust so it doesn't burn. Bake for another 20-30 minutes or until crust is golden and flaky.

Once pot pie is done, allow to cool for about 20 minutes.

Slice and enjoy!