We Tried It: Beef Lattice Pie Recipe from the Archives
Channel all the cozy vibes of your favorite comfort food with this modern take on a 1959 classic.
Sure, January brings with it the onslaught of detoxes, cleanses, and green smoothie recipes, but with the reality of the short, dark days, and the chilly weather, many of us crave comfort food. This recipe for Beef Lattice Pie—which has a pile of vegetables, a crisp crust, and a creamy broth—is a wonderful way to beat any winter blues that come your way.
The original recipe appeared in the January 1959 issue of Better Homes & Gardens and had a close to 3-hour cook time to ensure tender bites of beef. It was also a little scant on the specifics. It's fascinating to think of how different life was back then—and likely, how many more home cooks new exactly how much, and what kind of, oil to use when a recipe said to "brown the meat in hot oil".
I remade the recipe and added in a little more info to help you out, and I shortened the time of the recipe to closer to an hour. Because for me, with busy schedules due to kids and work-life balance, that total time can make or break even my best mealtime intentions. And the results of this one do not disappoint.
Here are a few highlights of the adjustments I made:
- I halved the amount of meat to make this have more of a plant-based punch.
- I reduced the salt and omitted the sugar to better suit modern palates.
- I reduced the amount of onions since 7 onions in one dinner seemed like a little more than my family would enjoy!
- I added in a few more details about cooking times throughout so you have a better sense of how long each step will take.
- Instead of water, I used broth to increase the flavor without the lengthy cooking time.
The result? A tender, pot-pie-esque meal that hit the spot on a recent chilly evening. We recommend it with a crisp white wine or a light red, maybe with a simple tossed salad for balance. The creamy, indulgent interior pairs perfectly with the crisp crust—and will make at least one winter's night a little warmer…no matter what the weather.
Beef Lattice Pie
1 tablespoon butter
1 pound beef stew meat, cut into 1-inch cubes
3 cups beef or chicken broth
1 teaspoon Worchestershire sauce
1 clove garlic
1 medium onion, sliced
1 bay leaf
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
6 medium carrots, diced
6 small potatoes, diced
2 tablespoons flour
1 refrigerated pie crust
- Add the butter to a cast iron skillet placed over medium heat. When melted, add the meat and brown on all sides, stirring occasionally for 8-10 minutes.
- Add broth, Worcestershire sauce, garlic, sliced onion, bay leaf, and seasonings. Add vegetables. Cover, reduce heat to low, and simmer for about 30 minutes or until meat and vegetables are tender. Discard the bay leaf.
- Use a slotted spoon to transfer the meat and vegetables into to a bowl, leaving the liquid in the pan.
- To thicken liquid: Whisk in the flour. Cook, stirring constantly, until gravy is bubbling all over, for about 5 minutes. Remove from heat and stir the vegetables and meat back in.
- Preheat the oven to 450 degrees F.
- Cut one crust of a refrigerated pie crust into 1-inch strips. Assemble into a lattice and place over the skillet. Bake for 8-10 minutes at 450 degrees F or until crust is golden brown. (You can always pop it under the broiler for a few minutes to brown it up nicely too!) Serve warm.