Beef and Leek Deep-Dish Pie

Serves 6 2 tablespoons cooking oil 1 1⁄2 pounds stew beef, cut into 1-inch chunks 3 large leeks (about 1 1⁄2 pounds) 1 teaspoon salt 1⁄8 teaspoon pepper 2 cups plus 2 tablespoons water, divided 6 medium potatoes (about 2 pounds) Pastry for one 9-inch pie crust 1 tablespoon all-purpose flour 1 egg, slightly beaten

1. In a large Dutch oven set over medium heat, heat oil. Add beef and cook until browned on all sides.

2. Meanwhile, cut off roots and trim off leaf ends of leeks. Cut in half lengthwise, and rinse well with cold running water to remove any grit. Cut leeks crosswise into 2-inch pieces.

3. Add leeks, salt, pepper and 2 cups water to browned meat, stirring to loosen brown bits from the pan bottom. Over high heat, bring to a boil. Reduce heat to low, cover and simmer 45 minutes.

4. Peel potatoes; cut into bite-size pieces. Add potatoes to pot and cook 30 minutes longer, or until meat and vegetables are tender.

5. Meanwhile, roll out pastry dough on a lightly floured surface into a circle 1 1⁄2 inches larger all around than the 2 1⁄2-quart casserole you will be using to bake the pie. Cut slits in the pastry, or a 1-inch circle from the center, to vent the steam. Cover pastry with a sheet of plastic wrap so it doesn’t dry out.

6. When potatoes are done, skim fat from liquid. In a cup, stir flour and 2 tablespoons water until blended. Gradually stir flour mixture into liquid in Dutch oven. Cook until mixture is slightly thickened and smooth, stirring constantly. 7. Heat oven to 425 degrees. 8. Spoon beef mixture into casserole. Place pastry loosely over beef mixture. With kitchen shears, trim pastry edge, leaving a 1-inch overhang. Fold overhang under and press gently all around casserole rim. Brush pie crust with beaten egg. Bake pie 30 minutes, or until crust is golden brown and beef mixture is hot.