Ingredients

• 1 cup unsalted butter
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 -6 tablespoons ice water
• 2 lbs beef ribs, meat (already braised and pulled off the bone or use any stewing meat, but ribs have the most flavor)
• 4 carrots, pelled and cut in 1-inch dice
• 3 small russet potatoes, peeled and cut in 1-inch dice
• 5 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3/4 cup frozen green pea
• 5 tablespoons flour
• 1 cup beef broth
• 1/4 cup cognac or 1/4 cup dry red wine
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1 teaspoon water

Instructions

1. For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.

2. Place the flour, salt, and sugar in a food processor and pulse to combine.

3. Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.

4. Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.

5. Pour the dough out onto a cutting board and shape into a ball without overworking the dough.

6. Divide into two balls and shape each into a flat round disk.

7. Wrap each disk in plastic wrap and refrigerate one hour.

8. For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.

9. After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.

10. Drain and set the vegetables aside.

11. Melt the butter in a wide saute pan and add the onions. Cook until translucent.

12. Sprinkle in the flour and stir and cook 5 minutes, but do not brown.

13. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.

14. Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.

15. Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.

16. Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.

17. Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.

18. Press down the pastry over the edges of the dish, folding them as necessary.

19. Fill pie plate or large ramekins with steak and potato filling.

20. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.

21. Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.