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Steak Potpie Recipe

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This classic meat pie recipe really hits the spot on a cold winder nights. The With steak, vegetables and gravy, it's so satisfying.—Kristin Shaw, Castleton, New York

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Steak Potpie Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4-6 Servings

20 20 40

Ingredients

1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
2 tablespoons butter
1/4 teaspoon pepper
1 package (16 ounces) frozen vegetables for stew
2 tablespoons water
1/2 teaspoon dried thyme
1 jar (12 ounces) mushroom or beef gravy
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large ovenproof skillet, brown beef in butter. Remove beef; season with pepper and keep warm. In the same skillet, combine the vegetables, water and thyme. Stir in the gravy. Bring to a boil. Reduce heat; simmer, uncovered, until the vegetables are thawed. Stir in beef; remove from the heat.
Separate crescent dough into eight triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center.
Bake, uncovered, at 375° for 16-18 minutes or until golden brown. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 365 calories, 18 g fat (6 g saturated fat), 67 mg cholesterol, 716 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Steak Potpie in Country Woman January/February 2005, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Steak Potpie (3)

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Steak Potpie

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Reviewed on Dec. 30, 2011 by mlmartinez13

The filling was excellent! Next time I will use a pie crust instead of the cresent rolls because rolls made crust a little sweeter than pie crust.

Reviewed on Sep. 21, 2011 by LibbiPeach

I've made it twice now. Love the ease of making it. It's definitely nice to look at too. I took a picture of my results and shared on FB and everyone wanted the recipe.

Reviewed on Mar. 13, 2010 by niagaracat

We do not sell jars of gravy here in Canada so I had to use a can which was not quite enough so made a little bit more from the drippings from browning the steak. We enjoyed it but thought maybe next time to add some potatoes and even sliced mushrooms to it. Very pretty to serve though.