Ingredients
Scale
- 1–1/4 cups all-purpose flour
- 1/2 cup cold salted butter, diced
- 1/3 cup sour cream
- 2 pounds beef brisket or boneless chuck roast, cut into 1-inch pieces
- 8 ounces button or baby bella mushrooms, quartered
- 4 medium carrots, sliced on the diagonal
- 1 large onion, diced
- 2 tablespoons tomato paste
- 2 cups beef broth
- Fresh thyme leaves
Instructions
- Prepare the dough: Combine flour and diced butter in a food processor until crumbly. Add sour cream and pulse until a ball forms. Chill for at least 30 minutes.
- Cook the beef: In a Dutch oven over medium-high heat, add oil and brown the beef in batches. Set aside.
- Sauté vegetables: In the same pot, cook onions until softened. Add mushrooms, carrots, garlic, thyme, salt, pepper, tomato paste, and flour; cook for about 5 minutes.
- Braise: Return beef to the pot with broth and simmer covered for about 2 hours until tender.
- Assemble: Preheat oven to 425°F (220°C). Roll out dough over filling in a baking dish and seal edges with egg wash.
- Bake: Cook for 30–35 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg