Makes 6-8 servings
Grease the bottom and sides of a deep cast iron cooker.
Light your Cru oven - build a fire, let it heat up.
For the pie filling:
Heat a large pot on medium flame, then add oil and butter. Once hot, add the stew meat and brown - you may have to do this in batches.
Once the meat has browned, set aside. Into the same pot, add the vegetables and sauté. Then add the meat back in. Sprinkle the flour and mix well.
Pour in the stout and stock. Mix until the liquid thickens. Add the herbs and season with salt and pepper. Lower heat and simmer until the potatoes are just done, about 10 minutes. Take pot off heat and add frozen peas. Set aside.
For the pie pastry:
In a medium bowl, mix the flours and salt together. Make a well in the center.
To a large pot, add water, butter, and lard. Bring to a boil.
Add hot liquid to the flour mixture and beat until incorporated. Be careful as it will be hot. Working quickly, knead until all of the flour has been mixed well. Take 1/4 of the pastry for the pie top and set aside, covered.
Roll out the dough into a circle and transfer into the prepared cast iron cooker. Make sure that the sides are well covered and that there are no holes in the crust. If holes develop, they’re easy to patch.
Then carefully spoon the filling into the crust-covered cooker. Once full, roll out the reserved dough to cover the top and crimp the sides to seal. Take the bottom of a wooden spoon and carefully pierce the center of the lid for a steam vent.
Brush the top of the pie with the egg yolk and cream mixture.
Once ready, push the embers on the oven floor back. Measure the temperature of the brick floor - make sure it is at about 400°F.
Place the cooker/pie into the Cru. Make sure to rotate every 10 minutes or so, and cook for a total of 40 minutes, or until the crust is golden brown and has come away from the sides of the pan.
Once cooked and out of the oven, let the pie settle for about 10-15 minutes before turning out of the pan and/or cutting into it. Enjoy!