This recipe has followed generations of my family (The Foote's) all the way back to England. It is SURE to please.
Preheat your oven to 350 degrees F.
Pull out the pie crusts from the refrigerator and let them reach room temperature before using.
Wash and chop all vegetables: Potatoes, Onions, Mushrooms, Parsley and anything else that you would like to add in. These are all RAW and uncooked.
Sprinkle salt and pepper on the vegetables slowly, mixing as you go in order to spread the spices throughout.
Now grab a medium mixing bowl. Place the tenderized stew meat in. If your grocery store doesn't sell tenderized stew meat it's ok. Put some tenderizer on the meat at home or skip it all together. Although it does make the finished meal that much better!
Douse the stew meat with Worcestershire sauce. Now this stuff is potent, so don't overdue it. You can always add more on top to taste after the pie is baked to taste. Watch the video to see how much I like to add. Mix it up, set aside.
Lay a piece of parchment paper on top of a baking sheet. DO NOT USE A PIE PAN HERE. The pie pan sounds like a good idea in theory, but in practice it causes all sorts of cooking time and soggy pie issues.
Lay out your bottom pie crust. If you are making 2 pies (we usually do) you can totally squeeze two onto one baking sheet.
Now mound your ingredients on the bottom crust, in this order: Potatoes on bottom, then onions, then mushrooms, then stew meat on top. Order matters here. The juices from the meat and the flavors from the small veggies will soak down into the potatoes on the bottom. Nobody likes bland potatoes, amiright? This is going to look like there is no way all of this will possibly fit into one pie. Most of the time it does. Sometimes you may need to sacrifice some of the potatoes. But fit as much as you can in there while still leaving about 1/2" around the sides to meet the pie crusts together.
Douse the pie filling again with Worcestershire sauce. Don't miss out on that flavor. Several shakes will do.
Lay three 1 Tbsp pieces of butter near the top of the pie. This is going to melt down and add allllll the deliciousness into the veggies and meat below. I am so hungry writing this recipe guys. You don't even know.
Now if you didn't use any tenderizer on that meat, sprinkle some salt on now.
Cover the pie with the remaining pie crust. Pinching the crusts together at the bottom, all the way around.
Cut three pie slits in the crust on top. This is going to vent the perfect amount of moisture out of the pie as it cooks.
Put it in the oven and bake for around 1-1/4 to 1-1/2 hours. This cook time does vary with high altitude. So cook as long as you can up to 1-1/2 hours, watching to make sure the top crust isn't getting burned or too brown. If it starts to burn the crust past an hour, take it out and check the potatoes to make sure they are done. If not, throw some foil on top and put it back in the oven to finish.
Check the Potatoes with a fork before serving. If it isn't quite done, pop it back into the oven for a little bit longer.
Bring 4 cups of water and 5 Tbsp of salted butter to a boil and cook until the butter is melted. Set aside.
Serve the meat pie in slices and pour the butter sauce over the top. Add more salt, pepper or Worcestershire sauce to taste.
Enjoy! I know this recipe will now remain in your book forever. You're welcome.
Just a note: You can also make this into small personal hand pies (more traditionally done) to be taken to work for lunch, etc. Cook times will vary in that case and are dependent on the size of each hand pie.