Steak and Potato Pie Recipe

Beef and Vegetable Pie

This hearty beef and vegetable pie is perfect for a family dinner. It's packed with tender beef, vegetables, and a savory gravy all wrapped in a golden, flaky crust. Here's how to make it:

Ingredients

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

Directions

1. Prepare the dough: In a large bowl, combine 2 cups of flour and kosher salt. Cut the chilled lard into the flour mixture until it resembles coarse breadcrumbs. Gradually add the ice water, one tablespoon at a time, tossing the mixture with a fork until a dough starts to form. Gather the dough into a ball, divide it into two equal parts, and wrap each portion in plastic wrap. Refrigerate while you prepare the filling.
2. Season the beef: In a separate bowl, mix 2 tablespoons of flour, teaspoon of thyme, paprika, black pepper, ground ginger, and allspice. Dredge the beef pieces in the seasoned flour and set them aside.
3. Cook the beef and onion: Heat the olive oil in a skillet over medium-high heat. Add the seasoned beef and chopped onion to the skillet. Stir occasionally and cook until the onion becomes translucent and the beef is browned on all sides, about 10 minutes.
4. Simmer the sauce: Pour in the beef broth and red wine, stirring to combine. Allow the mixture to simmer for about 20 minutes or until the sauce thickens slightly.
5. Roll out the crust: On a lightly floured surface, roll out one portion of the dough into a circle large enough to fit a 10-inch pie plate. Place the rolled dough into the pie plate, cover loosely with plastic wrap, and refrigerate. Roll out the second portion of dough to be used as the top crust and set it aside.
6. Cook the vegetables: Add the diced potatoes and sliced carrots to the skillet with the beef mixture. Continue to simmer for another 20 minutes or until the vegetables are tender. Remove the skillet from the heat and let the mixture cool for about 10 minutes.
7. Assemble the pie: Preheat the oven to 400F (200C). Transfer the cooled beef and vegetable mixture into the pastry-lined pie plate. Sprinkle with the remaining teaspoon of thyme. Cover the pie with the top crust, crimp the edges to seal, and cut several small vents in the top crust or prick it with a fork to allow steam to escape.
8. Bake the pie: Place the pie in the preheated oven and bake for 30 minutes, or until the crust is golden and the filling is bubbling.

Tips

• For a different flavor, you can substitute butter-flavored shortening (such as Crisco) plus 1 tablespoon of sugar for the lard in the pastry.
• If you prefer, you can omit the carrots from the pie and use an additional cup of potatoes instead.

Nutrition Facts (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.