Classic Cow Pie Recipe
Make Classic Cow Pie Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Make dough
In a large bowl whisk together 1.5 cups flour, 0.5 tsp salt, and 1 tsp sugar. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-size pieces.
- 2
Add water and chill
Sprinkle 3 tablespoons cold water over mixture, tossing gently with a fork until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (can chill up to 2 hours).
- 3
Roll and blind-bake
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to about 1/8" thickness to fit a 9-inch pie dish. Transfer to dish, trim and crimp edges. Prick bottom lightly with fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes, remove weights and parchment, and bake 5–8 minutes more until lightly golden. Reduce oven temp to 350°F (175°C) for finishing later.
Filling
- 4
Cook aromatics
While crust chills or bakes, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 0.5 cup diced yellow onion and cook until softened and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.
- 5
Brown beef
Add 1 pound ground beef to skillet. Break up with a spatula and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if desired.
- 6
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute. Add 0.25 cup ketchup, 1 tablespoon Worcestershire sauce, and 0.5 cup beef broth. Stir to combine and bring to a gentle simmer.
- 7
Finish filling
Add 0.75 cup frozen peas and carrots, 0.5 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper. Simmer until vegetables are heated through and most of the liquid has reduced, about 3–5 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
Topping & Assembly
- 8
Make egg-cheese mixture
In a medium bowl whisk together 2 eggs, 0.25 cup milk, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir in 0.75 cup shredded cheddar cheese.
- 9
Assemble pie
Spoon the beef filling into the prebaked crust, spreading evenly. Pour the egg-cheese mixture over the filling, using a spatula to distribute so it seeps into gaps but does not overflow.
- 10
Bake
Bake at 350°F (175°C) for 25–30 minutes, or until the custard topping is set and lightly golden and the filling bubbles slightly at the edges. If the crust edge browns too quickly, tent with foil.
- 11
Rest and serve
Remove pie from oven and let rest on a wire rack for 10 minutes to set. Slice into 6 generous wedges and serve warm.