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Steak and Potato Pie

 Steak and Potato Pie
—Dorothea Coe, Port Angeles, Washington
6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1/4 cup King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Steak and Potato Pie (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.