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Prep 1.
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Peel and finely dice potato, place in bowl, cover with water and seal with plastic wrap.
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Microwave on high 4 minutes to precook.
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Should not be mushy.
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Drain and cool.
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2.
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Use food processor to finely dice shallot, carrot, celery, and red bell pepper into small pieces.
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3.
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Peel and mince garlic.
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4.
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Rough chop left over steak and shred in food processor.
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5.
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Prepare spice blend, combine in small bowl.
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14
6.
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Chop raisins and soak in 1 teaspoon brandy.
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Directions: Preheat oven to 425 degrees (F).
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Preheat a 12 saute pan over medium heat.
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Pour in olive oil, garlic and shallots.
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Cook until translucent about 3 minutes.
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Add carrots, red pepper, celery, potato and mushrooms, stir to combine and cook 5 minutes until just soft.
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Then, sprinkle in the spice blend, stir.
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Add shredded steak and beef broth, bring mixture to a boil, add drained raisins and spinach, then lower heat to simmer, cook 5 -10 minutes more for flavors to meld and liquid to reduce by half.
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Turn off heat and cool.
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Taste mixture and adjust salt and pepper to your liking.
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Roll out a single pie crust on floured parchment paper, spoon 1/2 of the mixture on one side of crust leaving about 1 1/2 inch border.
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Brush border with egg wash, fold the crust over and crimp edges to seal.
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Repeat with other crust and the remaining filling.
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Brush tops of pies with egg wash, slide pies and parchment paper onto a cookie sheet, place on center rack in oven.
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Bake 30 minutes until golden brown.
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Cool 5-10 minutes and serve.
