3 batches of pie crust dough

  • Split in two, roll out larger half and line quarter sheet pan.
  • Roll out other half and leave on parchment.
  • Chill while making filling.

1/2 lb. bacon, diced
1 lb. beef (ground or sirloin)

  • Brown bacon and beef

2 medium onions, diced
2 medium carrots, diced
2 stalks celery, diced

  • Add vegetables and saute until softened

1/4 cup flour

  • Add flour and stir to thicken.

1 shot espresso
12 oz. beef or chicken stock
1 Tbsp. chili powder
3/4 tsp. salt
1/2 tsp. pepper
herbs to taste

  • Add espresso and scrape up any pan deposits.
  • Add stock and break up any flour lumps to make a gravy.
  • Add remaining ingredients and simmer 30 minutes.
  • Adjust seasoning (recipe says it should be “assertive”)
  • Spoon filling into lined pie dish and top with second crust.
  • Bake @ 425°F for 20 minutes.
  • Reduce heat to 375°F and bake until crust is browned and filling is bubbling, about 45 minutes.

Source: Pie Squared, p. 165