Port-Style Beef Pie from the Colonies

Step 1

Melt a tablespoon of butter in a large pan over medium heat. Toss in the shallot and cook, stirring occasionally, until it’s nice and soft—about 5 minutes. Pour in the port and add the thyme, then crank the heat up to high until it boils. Turn it down to medium-low and let it simmer gently until the sauce thickens and reduces to about half a cup, which should take around 35 minutes.

Step 2

While that’s happening, bring the chicken broth to a simmer in a small pot. Take it off the heat and stir in half of the sliced mushrooms, letting them soak for 15 to 20 minutes. Use a slotted spoon to fish the mushrooms out and set them aside in a small bowl. Strain the broth through a coffee filter or cheesecloth to catch any bits, and pour the clear broth into a separate bowl.

Step 3

Chop up those soaked mushrooms and add them back into the port sauce along with the strained mushroom broth. Bring the whole thing to a boil again, then lower the heat and simmer until it thickens to about one and a half cups, which should take roughly 15 minutes.

Step 4

In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour this slurry into the simmering sauce while stirring constantly—it should thicken up in about three minutes. Finish the sauce by stirring in some balsamic vinegar, plus salt and pepper to taste.

Step 5

Heat a skillet over medium-high and quickly sauté the beef until it’s just a little pink in the center, about 6 to 7 minutes. Transfer the beef to a bowl, then add the rest of the mushrooms and the onion to the pan. Cook them in the beef drippings until they soften, around 5 minutes, then add them to the beef.

Step 6

For the crust, mix the flour with a pinch of salt in a bowl. Cut in the cold butter with two knives or a pastry blender until the mixture looks crumbly. Add the cold water bit by bit, mixing until the dough comes together and pulls away from the sides. Divide the dough in half. Roll out one half on a floured surface and press it into a 10-inch pie pan to form the bottom crust.

Step 7

Spread the beef and vegetable mixture evenly over the crust, then pour the sauce on top, spreading it to the edges. Roll out the other half of the dough and cover the pie, sealing the edges well. Bake in a preheated 400°F oven until the crust is golden and flaky, about 45 minutes. Let it cool for 15 minutes before slicing and serving.