BEEF AND POTATO PIE with no yeast buttermilk dough

beef shin

🥗Healthier: lean beef

💰Cheaper: beef chuck

Beef chuck is more affordable while still providing good flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add flavor without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry

Store-bought pastry is convenient and often cheaper.

Get all ingredients to room temperature before starting.

In a big bowl, mix buttermilk, baking soda, and salt; stir to combine.

Add 1 egg and melted butter to the mixture and stir again.

Gradually add flour in batches and mix to form a dough.

If the dough sticks to your hands, add a little more flour, but not too much.

Once the dough stops sticking, form it into a ball and transfer it to a bowl.

Cover the bowl with plastic wrap and let it rest for 30 minutes.

Prepare the filling by mixing ground beef, ground turkey, diced potatoes, chopped onion, and seasoning in a big bowl until well combined.

Save some cold butter for later use.

After resting, divide the dough into two uneven pieces and roll each piece into a rectangle.

Transfer the larger piece of dough to a baking sheet lined with parchment paper.

Spread the filling over the entire surface of the dough and place pieces of cold butter on top of the meat filling.

Cover the meat with the second piece of dough and seal the edges.

In a small bowl, beat 1 egg and brush the top of the pie for a shiny golden brown finish.

Make cuts on top of the pie with a sharp knife to allow steam to escape.

Bake at 350°F (175°C) for 50 to 55 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens