1.5-2lb.sirloin steak or roast, trimmed and cut into 3/4-inch pieces
Salt and pepper
3Tbspolive oil
1onionchopped fine
2carrotspeeled and cut into 1/2-inch pieces
2Tbsptomato paste
4garlic clovesminced
3Tbspall-purpose flour
1 3/4cupsbeef broth
1Tbspsoy sauce
1TbspWorcestershire sauce
1bay leaf
1 1/2tspschopped fresh thyme
1large egglightly beaten
19-inch store-bought pie dough round
Instructions
Preheat oven to 350 degrees.
Pat beef dry with paper towels and season with salt and pepper. Heat 1 1/2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Using slotted spoon, transfer beef to bowl. Repeat with remaining uncooked beef and move into bowl after browning.
Add remaining 1 1/2 tablespoons oil to now-empty pot and reduce heat to medium. Add onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour.
Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in 1 teaspoon chopped thyme. Season with salt and pepper to taste.
Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
Cut a decorate shape out of left over pie crust andn place in middle of pie. Cut six 1/2-inch slits around center, halfway between center and edge of pie. Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
Video
Notes
Make Ahead Tip:I recommend making the filling 1-2 days ahead of time and then assemble with the pie crust the day you are going to bake and serve it. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to three months. If you have frozen the filling, allow it to thaw before baking the pie.You can also assemble the entire pie including the pastry and wrap in plastic wrap and foil and freeze, unbaked for up to 3 months.