Steak and Potato Pie Recipe

Steak and Potato Pie Recipe photo by Taste of Home

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—Dorothea Coe, Port Angeles, Washington

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Steak and Potato Pie Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1 pound beef top round steak
2 tablespoons vegetable oil
1 cup sliced onion
2 cups diced peeled potatoes
2 cups water
PASTRY:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

Directions

In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to
bag; seal and toss to coat.
In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender.
Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball.
Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 387 calories, 19 g fat (4 g saturated fat), 78 mg cholesterol, 1,019 mg sodium, 31 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Steak and Onion Pie in Reminisce March/April 1992, p31