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Steak and Potato Pie
Steak and Potato Pie
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Prep Time:
45 minutes
Cook Time:
80 minutes
Total Time:
135 minutes
Savory steak and potato pie with red wine herb sauce.
Ingredients:
  • 2.75 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup lard, chilled and cut into small pieces
  • 0.5 cup ice water, or as needed
  • 2.5 tablespoons all-purpose flour
  • 0.5 teaspoon dried thyme leaves
  • 0.5 teaspoon paprika
  • 0.125 teaspoon ground ginger
  • 0.125 teaspoon ground allspice
  • 1.5 pounds boneless beef round steak, cut into 1-inch pieces
  • 0.33333334326744 cup olive oil
  • 2 cups chopped sweet onion
  • 1 cup beef broth
  • 0.75 cup dry red wine
  • 1 cup peeled and diced potatoes
  • 1 cup sliced carrots
Instructions:
  • In a large bowl, mix 2 3/4 cups of flour and kosher salt. Incorporate lard into the flour until it resembles coarse bread crumbs. Gradually add ice water, one tablespoon at a time, while tossing to combine. Form the dough into a ball, divide it in half, and wrap each portion in plastic wrap. Chill in the fridge as you make the filling.
  • Combine 2 1/2 tablespoons of flour with 1/2 teaspoon each of thyme, paprika, pepper, ginger, and allspice in a bowl. Coat steak pieces in the seasoned flour mixture before setting them aside.
  • In a hot skillet, sauté seasoned steak and onion in olive oil until the steak browns and onion softens. Add beef broth and red wine, then simmer until the sauce thickens, about 20 minutes.
  • On a floured surface, roll out one pastry crust to fit a 10-inch pie plate. Gently place the crust in the plate, cover with plastic wrap, and chill. Roll out the top crust and keep it to the side.
  • Combine potatoes and carrots in the skillet, simmer until tender for approximately 20 minutes. Remove from heat and let cool for about 10 minutes before serving.
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Pour the cooled beef mixture into the pastry-lined pie plate. Sprinkle with the remaining 1/2 teaspoon thyme, then place the top crust over it and seal the edges by crimping. Create vents in the crust or prick with a fork to release steam.
  • Bake until the crust turns a beautiful golden brown and the filling becomes bubbly, for approximately 30 minutes.

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