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Steak and Onion Pie

Steak and Onion Pie
This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!
6-8 ServingsPrep: 1-3/4 hours Bake: 25 min.

Ingredients

  • 1 large onion, sliced
  • 1/3 cup canola oil
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1-1/2 pounds beef top round steak, cut into 1-inch cubes
  • 2 cups boiling water
  • 1-1/2 cups diced peeled potatoes
  • 1 cup diced carrots
  • 1 cup frozen peas
  • Pie pastry (9 to 10 inches)

Directions

  • In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the
  • flour, allspice, salt, pepper and ginger in a large resealable
  • plastic bag. Place meat cubes in the bag, a few pieces at a time,
  • and shake well to coat.
  • Remove onion and set aside. Brown beef on all sides. Add water; cover
  • and simmer for 1 hour or until meat is tender, stirring
  • occasionally.
  • Add potatoes, carrots and reserved onions; cover and cook for 10
  • minutes. Stir in peas; cook for 10 minutes or until all vegetables
© Taste of Home 2013

2 of 2

Steak and Onion Pie (continued)

Directions (continued)

  • are tender.
  • Spoon meat mixture into a 9-in. square baking dish. Roll pastry out
  • to a 10-in. square; place over meat mixture and seal edges to pan.
  • Cut several small steam vents in crust. Bake at 450° for 25-30
  • minutes or until pastry is browned. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 373 calories, 18 g fat (6 g saturated fat), 53 mg cholesterol, 447 mg sodium, 29 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013