Beef & Bacon Pie - A Game of Thrones Recipe
Juicy beef in a savory pie crust, covered in a blanket of bacon? May the old gods and the new not curse you out of jealousy.
Servings 4
Ingredients
- 2 tablespoons Butter
- 1 Onion medium, diced
- 1 Carrot cut small
- 1/2 cup Peas frozen
- 1 Potato large, cubed
- 1 ½ pounds Chuck Steak cubed
- 2 tablespoons All Purpose Flour
- 3/4 cup Beef Broth
- ½ teaspoon Dried Rosemary
- ½ teaspoon Dried Thyme
- Salt and Pepper
Also
- At least 12 strips of Bacon for the lattice
- prepared pie crust
Instructions
- Prepare and complete your bacon lattice. Check out the notes for a video on how to do it!
- Turn on the oven to 400 and get a sheet pan lined with aluminum foil.
- Turn on the oven to 400 and get a sheet pan lined with aluminum foil. Follow the video and then put your amazing bacon lattice (by definition, all bacon lattices are amazing so don't get cocky) in the oven for about 15-20 minutes. You're looking for it to be cooked, but not overly so. When it's done set it aside.
- Get a fairly big pan and heat up your butter. To it add the onions, potatoes, peas and carrots and cook it until the onions are cooked and translucent.
- Remove the vegetables from the pan and set them aside. You have a lot of veggies and a lot of meat so it would be easier to do them separate especially since you want a nice sear (which I didn't get because I was a fool and didn't do this).
- So take your diced meat, season it with salt and pepper and give it a nice coat of flour. If the pan needs it, add some more butter and then toss the meat in until it's nice and browned. When it's browned, add the veggies back along with the remainder of the flour. Give it a good stir.
- Next add the broth and seasonings, stir it and cook for about 10 minutes until a gravy forms. Once it forms taste it, adjust the seasonings, then set aside and let it cool.
- Let the meat and gravy cool down. Take a break if you have to. Pour yourself a horn full of Ale. Watch some Game of Thrones. Do something while you wait for the mixture to cool.
- Get your pie dough out and roll it on a floured surface. I like it about a 1/4 of an inch thick because I like.. big.. crusts and I cannot lie. If you bought the ready made stuff then just ignore this incredibly fun step that you’ll miss out on because you were too scared to make your own.
- Go ahead and put the dough in your dish. Let some hang over the edge because you're going to be folding it over your bacon lattice.
- Speaking of which, hold it over your pie dish and just make sure it's going to fit inside of it. If it's overlapping the edges, crumble it off where it overlaps so it sits nestled inside the pie. Throw the crumbled off pieces in the pie. Whatever you do, don't eat them because the monster inside will be awakened and it'll be on the hunt for more bacon.
- After the stew (which is basically what it is) has cooled, take a pair of tongs and put the meat and veggies in the empty pie shell.
- If you have a lot of gravy, don't go crazy and drown the meat and veggies in the pie. Find the happy medium between nicely coated and swimming.
- Place the bacon lattice on top of the meat and veggies and then fold or crinkle the pie crust over the edge of the lattice. When done, it should look something like what's pictured in the post. If you feel like it's way too much dough, then cut some off.
- Put it in the 400° oven for 40 minutes. If the edges of the pie start getting too brown before the 40 minutes, just take some foil and wrap it around the edges.
- When the 40 minutes are up, I hope you’re ready to feast because it will be freaking on.
Notes
- The recipe is for a 9 inch pie. As you could tell, I went the more personal route and made smaller, individual pies in soup crocks. If you can make this in a shoe, then by all means go nuts. It’s up to you and how you want to do it.
- You can make your own pie crust or buy the already made stuff if making your own scares you for some reason.
- I used mine, of course. So if you want to as well, here you go.
- The original recipe gave a choice of using Chuck Steak or Stew Meat as the beef. I would imagine if you wanted to use another similar alternative you could.
- Don’t skimp on the bacon. I made the mistake of buying some cheap bacon and I paid for it in numerous ways. One way being it shrinking immensely when baking. If you’re going to do something like this, you want the presentation to be spot on, so get a nice thick center cut bacon that won’t be a pain make into a lattice.
- The lattice… If you’ve never made a lattice before, like me, then don’t fret. It’s extremely easy. I could show you a step by step process on how to do it with pictures and such, but why do that when you could watch this crazy helpful video on how to make a bacon lattice?
- Ok, don't let the pie psyche you out. This is actually fairly easy to make if you take it one step at a time.
