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How to Make Steak and Potato Pie - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like a hearty, savory steak and potato pie. This classic dish is perfect for a cozy night in or a special family meal, and it's sure to please even the pickiest of eaters. With tender chunks of steak, creamy potatoes, and a flaky crust, this pie is a true crowd-pleaser. Whether you're looking for a delicious dinner option or a make-ahead meal for busy weeknights, this steak and potato pie is sure to become a staple in your recipe collection...

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Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup lard, chilled and cut into small pieces
  • ½ cup ice water, or as needed
  • 2 ½ tablespoons all-purpose flour
  • 1 teaspoon dried thyme leaves, divided (Optional)
  • ½ teaspoon paprika
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 1 ½ pounds boneless beef round steak, cut into 1-inch pieces
  • ⅓ cup olive oil
  • 2 cups chopped sweet onion
  • 1 cup beef broth
  • ¾ cup dry red wine
  • 1 cup peeled and diced potatoes
  • 1 cup sliced carrots

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 1 10-inch pie, plus leftover filling

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

    • Nutrition

    414 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 32mg
    • Sodium: 378mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 8mg
    • Calcium: 34mg
    • Iron: 4mg
    • Potassium: 435mg

    Categories

    Meat recipes
    Potatoes recipes
    Pastry recipes
    Gravy recipes
    Vegetable recipes