Savory Meat Pie

For dough: In a large bowl, combine flour and salt, whisking to blend. In a liquid measuring cup, combine the cold water and vinegar, and set aside. Place the shortening and butter into the bowl with the flour and salt. Using a pastry cutter or two knives, cut the butter and shortening into the flour until the mixture resembles coarse crumbs and shortening/butter is in pea-size pieces. (Alternately, you may use a food processor, but be careful not to overmix the dough.) Make a well in the center of the flour mixture, and pour in the liquid. Using your hands, gently toss liquid with flour to form a dough. Split the dough into two pieces, flatten into disks and refrigerate for about 1 hour.

Make filling: In a large skillet set over medium high heat, cook the ground beef, stirring frequently, until meat is browned and all traces of pink are gone. Remove from heat. Spoon away excess grease, and let cool. Place peeled, diced potatoes in a saucepan. Cover with cold water. Set over high heat. Bring to a boil, reduce heat to a simmer, and cook 20 to 30 minutes, until potatoes are tender when pierced with a fork. Drain, and set aside.

For the gravy: In a medium saucepan, melt butter. Whisk in the flour, and cook over medium heat to create a roux. Stir constantly for a minute or two, until flour becomes golden brown. Do not burn. Add beef stock in a slow stream, whisking so no lumps form. Cook mixture over medium heat for about 10 to 15 minutes, until it thickens and is the consistency of a thinner gravy. Pour oil into a large skillet set over medium heat. Add onion and garlic, and sauté until onion is translucent and soft. Remove from heat. Add cooked beef, potatoes and gravy. Mix to combine. Add fresh thyme leaves, and season with salt and pepper.