This tasty beef pie is great hot or cold. Easy to pull together and pour into a ready-made crust, it is a real crowd pleaser year-round.
- Pastry for a double crust pie
- 2 pounds lean ground beef
- 3 Tablespoons butter
- 2 small onions, minced, about 3 cups
- 3 hard-boiled eggs, peeled
- 1/4 cup all-purpose flour
- 1/2 cup beef stock
- 1 8-ounce bottle prepared horseradish, drained
- 3/4 teaspoon black pepper
- 1 teaspoon mustard seeds, coarsely ground (pulse in a spice grinder)
- 1 teaspoon celery seeds, coarsely ground (pulse in a spice grinder)
- 1/2 teaspoon salt
- 1 bunch fresh dill, stems removed and finely chopped
- 1 egg yolk
- 1 Tablespoon half & half (cream, milk, whatever you have)
Sauté beef, breaking into small pieces, until no longer pink, about 8 minutes. Transfer to a strainer and let fat drain off. Wipe out the pan and add the butter. When melted, add the onions and sauté until golden brown, about 13 – 15 minutes.
Meanwhile, press the hard-boiled eggs through a potato ricer or strainer until finely sieved.
Add the drained beef to the onions, and heat through. Sift the flour over the beef and stir in. Add the stock and stir again, cooking through 1 to 2 minutes. Remove from heat.
Stir in the sieved eggs, the horseradish, pepper, mustard seeds, celery seeds, salt, and dill. Let the mixture cool.
Spoon cooled mixture into the bottom crust. Press down with the back of a spoon to compact. Cover with the remaining pie dough, seal edges, and crimp decoratively. Cut several vent holes to allow steam to escape.
Mix egg yolk and half & half in a small bowl and brush the top of the pie. Place pan on a sheet pan to bake.
Bake for 30 to 35 minutes until the top is golden brown.
Serve hot or cold, as an appetizer or main.
If you cut the pie straight from the oven it will be a bit loose. Better to let it rest for 10 minutes to firm up.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Stovetop, Oven