© Sara Remington
Sunday supper pie
Enjoy a supper a National Pie Champion serves when she’s not blue-ribbon baking
This is one from Bryson’s Mama. She would prep this butternut squash, potato and beef pie, and bake it once the family got home from church. Though they lived about 30 kilometres south, they went to church in the South Carolina town that Bryson lives in now. By the time they got home, it had already started getting dark. This pie was in the oven while they had baths and got their school clothes ready for Monday morning.
1 unbaked, 9-inch (23-cm) pie crust
1 medium butternut squash, peeled and diced (about 2 c. / 500 ml)
3 medium russet (baking) potatoes, peeled and diced (about 2 c. / 500 ml)
5 tbsp. (75 ml) olive oil
1 tsp. (5 ml) Lawry's seasoned salt (or an alternative)
1 tbsp. (15 ml) dried thyme
1 lb. (500 g) beef, cut into ½ in. (1.25-cm) cubes (or use pre-cut stew meat)
1 c. (250 ml) beef broth
2 tbsp. (30 ml) cornstarch
salt and black pepper
Preheat the oven to 375°F (190°C).
Fit the pie dough into a 9-inch (22.86-cm) pie pan.
Arrange the squash and potatoes on a baking sheet. Drizzle with 2 tablespoons (30 ml) of the oil and sprinkle with the Lawry's and thyme. Toss to coat. Roast in the oven until tender, about 25 minutes.
Meanwhile, in a skillet over mediumhigh heat, heat the remaining 3 tablespoons (45 ml) oil. Add the beef pieces and brown well on all sides, about 8 minutes. Drain the beef on paper towels. Reserve the skillet.
Add the beef, squash and potatoes to the pie shell.
Pour the beef broth into the pan juices in the skillet. Whisk in the cornstarch. Bring to a boil over high heat and whisk until thickened, about 4 minutes. Season with salt and pepper.
Pour the pan gravy over the meat and veggies. Bake until the crust is golden brown, about 25 minutes. Let cool for 10 minutes before cutting and serving. Serves 8.
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