Grime's Gullet-Stuffer Pie
A hearty and robust savory pie, befitting the imposing Captain Grime. This pie features a rich, meaty filling topped with a golden, flaky pastry. It's the perfect substantial meal to fuel any adventurer or leader, ensuring satisfaction with every rustic bite.
Directions
- 1
Preheat oven to 400°F (200°C).
- 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 3
Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, for 8-10 minutes, until vegetables soften.
- 4
Stir in minced garlic and cook for 1 minute more until fragrant.
- 5
Sprinkle flour over the meat and vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- 6
Gradually whisk in beef broth and tomato paste. Add dried thyme and rosemary. Bring to a simmer, stirring, and cook until the sauce thickens, about 5-7 minutes.
- 7
Stir in frozen peas. Taste and season generously with salt and black pepper.
- 8
Carefully transfer the filling to a 9-inch pie dish if not using an oven-safe skillet.
- 9
Unroll the thawed puff pastry sheet and place it over the filling, trimming any excess or crimping the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape.
- 10
Brush the top of the pastry with the beaten egg.
- 11
Bake for 25-30 minutes, or until the pastry is golden brown and puffed and the filling is bubbly.
- 12
Let the pie rest for 5-10 minutes before serving.