This recipe is great for a cool fall evening. It brings the harvest together in one delicious pie! The crust is made from lard and broth to bring out that savory beef taste! And cookin this pie in one Cast Iron Pan makes cleanup quick and easy!

Cast Iron Beef Pie

1 tablespoon lard

1 1/2 beef stew meat

2 medium potatoes diced

2 large carrots, peeled and diced

½ onion, diced

2 cups snapped green beans

2 cups beef broth

¼ cup flour for a thickener

Place a medium-sized Cast Iron pan on the stove. On medium heat, add the onions and stew meat to brown. Pour the flour over the ingredient and stir until the flour coats all of the meat and onions. Add the potatoes, carrots, green beans, and broth and bring to boil. Boil for 5 minutes or until the broth begins to thicken. Shut off heat and set it aside to cool slightly while you make your crust. Remove the warm ingredients from the Cast Iron Pan and place them in a bowl. Wipe out the pan so that you can place the first layer of crust in a clean pan. Once the crust is done, roll out and carefully place the first crust in the bottom of the cast iron pan. Be careful as the pan may still be warm. Pour the mixture into the Cast Iron Pan. Then roll out the second crust and seal the two crusts together. Place in a 400-degree oven for 10 minutes then reduce the heat to 350 degrees for 30 minutes or until the crust is golden brown.

2 Pie Crusts

1/2 cup lard

2 1/2 cup flour

1/2 tsp salt

3-6 TBsp cold beef broth

Add flour and salt to a large food processor with a cutting blade. Cut lard into chunks with a butter knife. Turn your food processor on in mix mode. Add the butter a few chunks at a time. Once the mixture looks like oily flour. Begin to add broth one Tablespoon at a time. Wait a minute between each Tablespoon. Stop when the mixture comes together and forms a ball. Stop the Food Processor and remove the ball to a flat floured surface. Knead slightly. You are ready to roll out your pie crust.