Steak 'n' Onion Pie Recipe

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The recipe for this old-fashioned meat pie comes from my mom, who made it for me when I was a child. No one will go away from the table hungry when this hearty dish is served.
TOTAL TIME: Prep: 1-1/2 hours Bake: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 55 min.
MAKES: 6-8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2 pounds boneless beef round steak, cut into 1/2 inch cubes
  • 1 large onion, halved and thinly sliced
  • 3 tablespoons butter
  • 3 to 4 medium potatoes, peeled and sliced
  • PASTRY:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water

Nutritional Facts

1 serving (1 each) equals 420 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 521 mg sodium, 36 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat. In a large skillet, saute onion in butter until tender; remove and set aside. In the same skillet, brown meat on all sides. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add potatoes. Cover and simmer until meat is tender, adding more water if needed. Transfer meat and potato mixture to a lightly greased shallow 2-qt. baking dish. Place reserved onion slices over the top.
  3. In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough a ball. On a floured surface, roll out dough to fit baking dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 350° for 55-60 minutes or until golden brown. Yield: 6-8 servings.
Originally published as Steak 'n' Onion Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p52

Nutritional Facts

1 serving (1 each) equals 420 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 521 mg sodium, 36 g carbohydrate, 2 g fiber, 30 g protein.

Full-Bodied Red Wine

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

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