Steak and Potato Pie

Steak and Potato Pie

6
A Cake in the Park 1

"An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew."
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Ingredients

2 h 20 m servings 414 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  2. Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  3. Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  4. Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  5. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  8. Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Footnotes

  • Cook's Notes:
  • For a different flavor, you can substitute Butter Flavored Crisco┬« plus 1 tablespoon sugar for the lard in the pastry. You may also omit the carrots from the pie and use 1/2 cup more potato instead.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

This was really good. I prefer my pie crust made with butter so that is what I did. This was the only change that I made to this recipe. Will certainly make this again. Thanks so much for th...

Most helpful critical review

Next time brush burst with egg for a golden touch.

This was really good. I prefer my pie crust made with butter so that is what I did. This was the only change that I made to this recipe. Will certainly make this again. Thanks so much for th...

pretty good but not as flavourful as I'd like, so i added some worchestershire sauce and some beef flavouring. Also had to add some extra beef broth as didnt find that it had enough gravy. Much...

This was pretty good, I also used butter instead of lard and added additional salt. The round steak came out nice and tender and it was a "hearty" pie. My favorite thing about this recipes is th...

i just added two more teaspoons more of salt

Solid recipe. As others have said, the filling needs a bit more flavour. I think adding mushrooms would be just the thing.

Next time brush burst with egg for a golden touch.