Colorado Potato Overload Meat Pies – Brandon Durio

 One of the 2013 Colorado Potato Festival from the Professional Chef Cook-Off.

Servings: 16 Pies

  • 1 pound Beef Stew Meat
  • 2 oz Red Wine
  • 16 oz Beef Stock
  • 2 cups medium diced Potatoes (Russet, gold, purple or rose)
  • 2 tablespoons Salt in 1 quart of Water
  • 1 tablespoon of Vegetable Oil
  • 1/4 cup  small diced Carrots
  • 1/4 cup small diced Celery
  • 1/2 cup small diced Onion
  • 1 tablespoon minced Garlic
  • 1/2 teaspoon minced fresh Thyme
  • 1/2 teaspoon minced fresh Rosemary
  • 1 Bay Leaf
  • 1 teaspoon  Salt
  • 1/2 teaspoon  Black Pepper
  • 3 tablespoons Potato Flour
  • 2 cups AP Flour
  • 5/8 cup  Potato Flour
  • 1 tablespoon Salt
  • 1 tablespoon  Sugar
  • 1/4 lb Lard
  • 1/4 lb Butter
  • 1  Egg
  • 1 cup  Water


Sear beef in Dutch oven on high heat, deglaze with wine, and add stock. Bake in a 350 degree oven for 2 hours. Or cook these 3 ingredients in a crock pot overnight on the low setting. Cool, shred the meat, and save the liquid.

Put potatoes, salt, and cold water in a 2-quart sauce pan. Cook on meduim high heat until the potatoes are soft enough to poke with a fork. Then strain from water to stop cooking.

Heat a skillet on meduim high heat and add oil once pan is hot. Saute the carrots until they start to change color, then the celery, and then cook the onions until they start to turn translucent. Add the garlic, thyme, rosemary, bay leaf, salt, pepper and saute for a minute. Deglaze the pan with the liquid from the beef, reduce the heat to low medium, cover, and simmer for 15 minutes. Whisk in potato flour and continue to stir for 5 minutes. Allow filling to cool before stuffing pies. Remove bay leaf.

Sift together flours, salt, and sugar in a medium sized mixing bowl. Using a cheese grater cut the butter and lard into fhe flour mixture. Beat the egg and water together in a seperate bowl. Add the water and egg mixture a little at a time to the flour mixture, and start kneading the dough. Add more water, if needed. Cover with plastic wrap and refrigerate for 20 minutes. Using rolling pin on a floured surface, roll the dough out to about as thick as cardboard. Cut circles out of the dough with a 1 cup measuring cup.

Put filling in the center of dough circles, fold in half, pinch the edges, and crimp with a fork.

Bake in a 350 degree oven for 20-30 minutes or until they are medium brown! Enjoy!