1. For the filling: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with 1 teaspoon salt and the pepper. Add half of the beef to the pot and cook, turning, until browned all over, 4 to 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the pot and repeat with the remaining beef; remove to the plate.

2. Melt the butter in the pot and add the carrots, garlic, and onion. Cook, stirring, until starting to soften, 3 to 4 minutes. Stir in 1 tablespoon flour and the tomato paste. Stir 1 minute, then add the beer, beef broth, and the remaining 1/2 teaspoon salt. Return the beef to the pot. Bring to a boil, then reduce to a simmer; cover and simmer gently until the meat is tender, 45 minutes to 1 hour. Add the potatoes; simmer, covered, until just tender, 15 more minutes.

3. Combine the remaining 3 tablespoons flour with 1/3 cup water in a bowl; stir until dissolved. Add to the pot, stir, and simmer, uncovered, until thickened, 5 minutes. Taste and add more salt if needed. Remove from the heat and transfer to a 9-inch deep-dish pie plate. Let cool 45 minutes.

4. Meanwhile, for the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until it resembles tiny pebbles.

5. Beat the egg yolk with 2 tablespoons of ice water in a small bowl with a fork; add to the flour along with the vinegar and chives. Stir together and knead a few times in the bowl. If the dough is still crumbly, add more ice water a tablespoon at a time until the dough holds together when pinched. Turn out the dough onto a clean work surface; knead until it comes together into a ball. Pat into a disk and wrap in plastic. Refrigerate 30 minutes and up to overnight.

6. Preheat the oven to 400°. Roll out the dough on a floured surface into a 13-inch round. Lay the dough over the filling in the pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Cut 3 small slits in the center for steam vents. Beat the whole egg in a bowl with a fork, then brush the beaten egg all over the dough. Place the pie plate on a baking sheet to catch any drips. Bake until the crust is crisp and golden and the filling is bubbling, 40 to 45 minutes.

Serve with a healthy drizzling of HogWine Finishing Sauce over each piece of pie!






2 tbsp. olive oil, divided

2 lb. beef chuck, cut into 1-inch cubes

1 1/2 tsp. kosher salt, divided, plus more to taste

1/2 tsp. ground black pepper

1 1/2 tsp. HogWine Rub

2 tbsp. salted butter

2 carrots, cut into 1-inch chunks

2 garlic cloves, chopped

1 onion, diced

1/4 c.  all-purpose flour, divided

1 tbsp. tomato paste

1 c. stout beer (such as Guinness)

1 c. low-sodium beef broth

1 lb. baby red potatoes, quartered



1 1/2 c. all-purpose flour, plus more for dusting

1/2 tsp. kosher salt

1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces

1 large egg yolk, plus 1 whole egg

1 tbsp. distilled white vinegar

1/4 c. chopped fresh chives