Recipe: Meat Pie With Artichokes
The other day while trying out my new pie bird, I was in the mood for a savory pie. I had some stew meat in the fridge, some red wine, some vegetables, and a bag of frozen artichoke hearts. An idea formulated!
Meat Pie with Artichokes
1 cup of lean stew meat cut in 1/2-inch chunks
1 cup vegetables of your choice; peas, carrots, onions, garlic, parcooked diced potatoes, parcooked diced rutabaga, celery, parcooked turnip, mushrooms, corn, golden beets
1 bag Trader Joe’s frozen artichoke hearts (about 1 1/2 cups)
1 tablespoon dried thyme or herbes de provence
About 1/4 cup flour
1 1/2 tbsp. butter
2 cups red wine
1 cup beef stock
Preheat the oven to 350 degrees F.
If you’re planning to use potatoes or rutabagas, parcook them in boiling water until fork tender. Add the artichokes to the boiling water to thaw them. You can also microwave the artichokes.
Dredge the meat in flour. Heat a large skillet or Dutch oven and melt about 1/2 tablespoon butter, and brown the meat. Remove and set aside. Melt the remaining butter and cook the vegetables until soft. Drain the artichokes and potatoes/rutabagas and add to the pan, along with the meat, and add the thyme or herbes de provence, and salt/pepper to your taste. Add the stock and bring to a simmer, and then add the wine and stir well, and bring to a simmer until the wine reduces halfway and thickens.
Pour the meat/artichoke mixture in a 9-inch pie plate. If you’re using a pie bird, tuck it in and place your pastry crust over. If no pie bird, cut vents in the top of the pastry to let steam escape. Place on a baking sheet and put in the oven and bake for about 30 minutes, or until the crust is golden brown.
(Image: Kathryn Hill)