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Steak Pot Pie

 Steak Pot Pie
When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.
2 ServingsPrep: 1-1/4 hours Bake: 35 min.

Ingredients

  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 pound beef top round steak, cut into 1/2-inch cubes
  • 1 small onion, sliced and separated into rings
  • 2 tablespoons canola oil
  • 1-1/2 cups beef broth
  • 1 cup cubed cooked potatoes
  • CRUST:
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3 tablespoons shortening
  • 2 to 3 tablespoons cold water
  • 1 teaspoon milk

Directions

  • In a large resealable plastic bag, combine the flour, salt, pepper
  • and paprika; add beef, a few pieces at a time. Seal bag and shake to
  • coat.
  • In a large skillet, cook beef and onion in oil until beef is browned
  • and onion is tender. Add broth to the skillet. Bring to a boil.
  • Reduce heat; cover and simmer for 45 minutes or until meat is

2 of 2

Steak Pot Pie (continued)

Directions (continued)

  • tender.
  • Uncover; stir in the potatoes. Cook until heated through. Spoon meat
  • mixture into a greased 7-in. pie plate or 2-cup baking dish.
  • For the crust, in a small bowl, combine flour and salt; cut in butter
  • and shortening until crumbly. Gradually add water, tossing with a
  • fork until dough forms a ball.
  • Roll out pastry to fit baking dish. Use a small cookie cutter to cut
  • a shape in the center of the pastry; place pastry over meat mixture.
  • Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with
  • milk.
  • Bake at 375° for 35-40 minutes or until pastry is lightly browned
  • on edges. Yield: 2 servings.
Nutritional Facts: 1 serving (1 piece) equals 933 calories, 54 g fat (19 g saturated fat), 110 mg cholesterol, 2,303 mg sodium, 74 g carbohydrate, 4 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.