1 lb ground sirloin
1 lb ground lamb
1 medium yellow onion, diced small
2 large carrots, cleaned and diced small
2 large celery stalks, cleaned and diced small
2 cloves garlic, small diced
2 cups fresh or frozen green peas
1 cup red wine
½ cup beef broth
3 Tbsp Worcheshire Sauce
1 Tbsp tomato paste
1 Tbsp dried oregano
2-4 Tbsp all-purpose flour
Freshly made pastry dough or 2 sheets store-bought pastry dough
1 Tbsp Extra-virgin olive oil
2 Tbsp unsalted butter
Salt and freshly ground black pepper
Not being into lamb, I opted for 2 pounds of ground beef.
The recipe calls for sautéing the onions, carrots, celery, and garlic until slightly soft. Then you add in the meat. Once it is fully cooked, you add the rest of the stuff.
The recipe calls for putting the pie that is ready for the oven on a cookie sheet. I sure wish I’d done that! This pie was so moist that it bubbled over and left a coating on the bottom of the oven. Whoops!
Aside from that, this was an amazing pie!
Next time, I’ll put a cookie sheet underneath it…or remember to clean up the oven when I’m done. 🙂