A delightful and hearty pie filled with layers of seasoned beef, potatoes, and onions, encased in a flaky crust.
Combine the flour and salt in a mixing bowl.
Use a whisk to evenly distribute the salt in the flour.
Cut in the shortening until the mixture resembles coarse crumbs.
Ensure the shortening is cold for a flakier crust.
Add the ice-cold water gradually, mixing until the dough forms a ball.
Add the water a tablespoon at a time to avoid overhydrating the dough.
Divide the dough into two portions and roll out each to fit a pie dish.
Lightly flour the surface to prevent sticking.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Peel and thinly slice the potatoes and onion.
Use a mandoline slicer for uniform slices.
Place one rolled-out dough into the pie dish and layer half of the potatoes and onions.
Overlap the potato slices slightly for even coverage.
Spread the ground beef over the vegetables and season with salt and pepper.
Press the beef gently to create an even layer.
Add the remaining potatoes and onions on top.
Finish with a layer of onions for added flavor.
Cover with the second rolled-out dough, seal the edges, and cut small slits for steam.
Crimp the edges with a fork for a decorative touch.
Bake in the preheated oven for 1.5 hours or until the crust is golden and the filling is cooked through.
Check the pie halfway through and cover the edges with foil if they brown too quickly.
Let the pie rest for 10 minutes before slicing and serving.
Resting allows the filling to set, making slicing easier.
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