This recipe reminds me of any kind of meat pie or Shepherd's Pie dish.  Years ago, I used to make a Hamburger Stew, which was always served over mashed potatoes, so I thought, instead of mashed potatoes, steam cut potatoes, and make up the rest of the dish as you would make a hearty stew.  There was still some pastry in the freezer, so I decided to cover the Hamburger stew with a top of pastry. We all loved it!  Not sure if it was just a richer tasting stew because of the Beef and Red Wine?  Or maybe I rolled the pastry out thinner?  In any event - we are still loving this pastry.  I used this recipe here.  I love how this pastry handles, it is not fussy at all, and I like it especially for savory dishes.  But please check out Tartellet's Blog for the original.
Olive oil
3 medium Yukon gold potatoes
1 lb. Lean Free Range Ground Beef
1/2 a large onion, diced
6 minced garlic cloves
8-10 crimini mushrooms - sliced
2 carrots, chopped
1 large parsnip, chopped
1 diced celery stalk
2/3 cup frozen peas
2 Bay leaves
3 tsp. fresh chopped Rosemary
2-3 stalks of fresh Thyme
salt and pepper
few splashes of Balsamic vinegar
1/2 - 2/3 cup red wine
Beef Stock
cornstarch to make a slurry
Put the potatoes on to cook.  Meanwhile, heat up a pan on medium heat with a drizzle of olive oil.  Add in the mushrooms, sauteing till golden.  Then add in the onions, and seasonings sauteing to sweat out.  Then move the mushrooms and onions to the edges of the pan, adding the ground beef, stirring to brown.  Add in all of the other vegetables except the frozen peas, continue to saute about another 8 minutes or so.  When the potatoes are cooked, drain and set aside.  Using some Beef Stock, make a cornstarch slurry, and set aside.
To the Beef and vegetable mixture, pour in a few splashes of Balsamic Vinegar, and the red wine, stirring about 1 minute.  Pour in enough Beef Broth to simmer the vegetables until cooked through - about 15 minutes on a low simmer, lid on.
Adjust seasonings, and while on a low simmer, add in the cornstarch slurry stirring to thicken.  Transfer the potatoes to a deep dish pie plate, and pour over the Hamburger stew, mixing to combine.  Roll out the pastry between two sheets of parchment paper and lay on top of the stew. Using a fork, press down around the top edges of the pie, then using a knife, slice off any extra pieces of pastry.

Place the pie plate onto a baking sheet and bake in a 375 degree oven about 45 minutes, or until the pastry is nice and golden.

This is my families favorite pie crust for anything Savory!

Ina Gawne
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October 24, 2010