2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch piecesSalt and pepper, to taste3 tablespoons olive oil or avocado oil, divided4 ounces mushrooms (baby bellas, or white button if unavailable) trimmed and quartered1 onion, finely chopped3 carrots, peeled and cut into 1/2-inch pieces2 tablespoons tomato paste4 garlic cloves, minced1/2 cup dry red wine, or 1/2 cup water3 tablespoons all-purpose flour2 cups beef broth1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 bay leaf1 cup frozen peas1 teaspoon Fall Homecoming Blend1 large egg, lightly beaten1 9-inch store-bought pie dough round, or your own homemade pie crustINSTRUCTIONS:Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well-browned all over, about 7 minutes. Using a slotted spoon, transfer the beef to a bowl or plate with the remaining uncooked beef. (Note: you will not cook the remaining beef before placing it in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time by not requiring all the beef to be browned before placing in the pie.) Reduce heat to medium and add remaining 1 1/2 tablespoons oil to the now empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste, garlic, and Fall Homecoming Blend. Cook until fragrant, about 30 seconds.Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to the bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour and 15 minutes. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir, and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase the oven temperature to 400 degrees F. If the meat mixture looks like it needs more juice, move it from the pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick, flavorful sauce you can add into the meat mixture to thin it out a bit.Discard the bay leaf, then add the peas. Taste the filling and add salt and pepper to taste (up to 1 teaspoon salt and 1/2 teaspoon pepper).Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so the dough slightly overhangs the edge of pie plate. Fold overhanging pie down inward so the folded edge is flush with the inner edge of the pie plate. Crimp the dough evenly around the edge of the pie using your fingers.Using a paring knife, cut a 1/2-inch hole in the center of pie. Cut six 1/2-inch slits around the hole, halfway between the center and the edge of the pie. Brush the dough with the remaining egg. Season the top of the dough with salt and pepper. Transfer the pie to a baking sheet and bake until the crust is golden brown, 20-30 minutes.Transfer the pie to a cooling rack and let it cool for 15 minutes. Serve.
Recipe credit: Good Dinner Mom