Recipe: Cowboy's Pot Pie with Sourdough Pie Crust

COWBOY'S POT PIE WITH SOURDOUGH PIE CRUST

1 recipe Sourdough Pie Crust (recipe follows)
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp, paprika
1/2 tsp, black pepper
1 1/2 lbs. boneless beef chuck, cut into 1/2-inch pieces
1/3 cup chopped onion
1/3 cup chopped celery
3 Tbsp. bacon fat (or butter)
1 cup beef broth or water
1/2 cup beer (or red wine)
2 bay leaves
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 cups cut-up cooked vegetables (carrots, green beans, corn, etc.)

Prepare pastry as directed, dividing dough into one-third and two-thirds portions. Refrigerate while preparing meat mixture.

Combine flour, salt, paprika and pepper; roll meat in seasoned flour, reserving excess flour mixture.

In a large deep skillet, brown meat, onions and celery in fat.

Stir in reserved flour. Add broth, beer, bay leaves, Tabasco sauce and Worcestershire sauce, stirring until mixture boils. Simmer until beef is tender, about 45 minutes, stirring occasionally. Remove from heat; discard bay leaves. Stir in vegetables; set aside.

Roll larger portion of pastry dough to fit bottom and sides of baking dish (8 or 9-inch square baking dish) allowing a 1/2-inch overhang. Pour meat mixture into pastry-lined pan.

Roll and cut remaining pastry to fit top of baking dish. Moisten edge of bottom crust; pinch crusts together to seal. Cut steam vents in top crust.

Bake in a 450 degree F oven for 10 minutes; lower heat to 350 degrees F and bake 30 minutes or until crust is brown and filling is hot.

SOURDOUGH PIE CRUST
Makes pastry for two (9-inch) single or one (9-inch) double pie crust

1 1/2 cups all-purpose flour
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening (or lard)
1/2 cup sourdough starter (recipe follows)

Combine flour, salt, and baking soda in a mixing bowl. Cut in shortening or lard until mixture resembles coarse crumbs. Pour in sourdough starter; mix until flour is moistened and mixture leaves side of bowl.

Turn onto a lightly floured surface; knead lightly. Divide into 2 balls. Continue as directed in recipe.

SOURDOUGH STARTER

1 package active dry yeast
1 quart lukewarm water
2 Tbsp. sugar
4 cups all-purpose flour

Soften yeast in lukewarm water in a large crock or bowl. Add sugar and flour. Beat to mix. Cover with a towel and set in a warm place to sour for 2 to 4 days.

After mixture has reached desired sourness, keep it in the refrigerator. If starter is not used often, stir flour and water into it every 10 days to keep it fresh and active.

Makes 6 servings
Source: Morning Fires, Evening Lights: The Marlboro Country Cookbook