Steak and Potato Pie Recipe - Allrecipes.com
Steak and Potato Pie Recipe
  • READY IN ABOUT hrs

Steak and Potato Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 10-inch pie, plus leftover filling Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 25 mins
  • READY IN

    2 hrs 20 mins

Directions

  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.
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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.
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Reviews More Reviews

Dec 11, 2012

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 the recipe

 
Nov 02, 2013

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 better

 

7 Ratings

Apr 07, 2013

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 that it doesn't use a lot of processed foods. The only thing I will change the next time I make it is to use a little less olive oil. I thought 1/3 cup was too much and might reduce to 1/4 cup or 3 tablespoons.

 
Feb 10, 2013

i just added two more teaspoons more of salt

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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A Cake in the Park
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