Hearty Beef Pot Pie With Flaky Pie Crust Topping

Ingredients

• 2½ lbs beef chuck roast, cut into 1-inch cubes
• 3½ cups + ¼ cup all-purpose flour, divided
• 1 cup + 2 tablespoons cold butter, divided
• ¼ cup ice-cold vodka
• ½ cup cold buttermilk
• 4 cups reduced beef broth
• 2 cups each: carrots, potatoes, frozen peas
• 1 large onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons each: Worcestershire sauce, tomato paste
• 2 tablespoons each: fresh thyme, rosemary
• 1 bay leaf
• 1 egg yolk + 1 tablespoon cream (for wash)
• Salt and black pepper to taste

Instructions

1. Make the dough: Whisk flour and salt. Cut in cold butter until pea-sized. Add vodka and buttermilk, mix just combined. Divide, wrap, chill 2 hours.
2. Brown the beef: Season and sear in batches in hot butter until deeply caramelized. Set aside with juices.
3. Build the filling: Sauté onion, celery, garlic. Add flour, cook 2 minutes. Whisk in broth, Worcestershire, tomato paste, herbs. Simmer beef 1½-2 hours until tender.
4. Add vegetables: During last 30 minutes, add carrots and potatoes. Stir in peas off heat. Cool completely.
5. Assemble: Roll bottom crust, fill with cooled filling. Top with second crust, seal and crimp. Cut steam vents, brush with egg wash.
6. Bake: Bake at 400°F for 45 minutes, reduce to 375°F for 25-30 minutes more, until golden and bubbling. Rest 15 minutes before serving.