Steak & Ale Pie

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Steak & Ale Pie
2-3 Tbsp. olive oil 1 lb. diced beef chuck, 1-inch diced Salt & pepper, to taste 4 oz. carrots, 1-inch diced 4 oz. onion, 1-inch diced 4 oz. button mushrooms, quartered 4 oz. rutabaga or turnip, diced 3 small red potatoes, diced 3 cloves garlic, chopped 1½ Tbsp. tomato paste 1 tsp. dry Italian seasoning 1 Bay leaf 1 cup Guinness stout 1/4 cup all-purpose flour 1½ pt. beef stock 1/2 cup peas, frozen 2 deep-dish pie crusts   Pie Crust 1½ lb. all-purpose flour 4 oz. butter 4 oz. shortening 1 tsp. salt 1/2 cup cold water 1 egg    
Preheat oven to 375°F. Heat oil in a sauté pan. Add beef, salt, and pepper, and cook until brown. Transfer to a Dutch oven. Add the vegetables to the sauté pan and cook until softened, then transfer to Dutch oven. Place the Dutch oven over medium heat, and add tomato paste, seasoning, bay leaf, and stout. Stir and cook until mixture reduces to a syrupy consistency. Add flour and stir to make a roux. Add beef stock and mix until combined. Bring to a slow boil, cover with lid, then place in the oven. Braise for approximately an hour and a half until tender. Add the peas. Cool to room temperature. Using a 9-inch, deep-dish pie pan, line the bottom and sides with crust. The crust should hang about an inch over the sides. Pour the filling into the pan and add top crust. Gather the excess dough over the top to create a lip around the pie and crimp to seal. Brush top with an egg wash and bake for one hour, or until crust is golden.   Pie Crust Preheat oven to 375°F. In a mixing bowl, add flour and butter and use your fingers to rub the butter into the flour until crumbly. Repeat with the shortening. Do not over mix. Add salt. Slowly add the water and mix into a soft dough. (Over mixing will make the pastry tough.) Chill in refrigerator for a half hour before building the pie.