thepioneerwoman4.3
Steak and Potato Pie
This hearty steak and potato pie will satisfy all your comfort food cravings! With beef, potatoes, and carrots, it's a tasty all-in-one family dinner.
👥 4 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 55 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
For the filling: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with 1 teaspoon salt and the pepper. Add half of the beef to the pot and cook, turning, until browned all over, 4 to ⏱️ 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the pot and repeat with the remaining beef; remove to the plate.
2
Melt the butter in the pot and add the carrots, garlic, and onion. Cook, stirring, until starting to soften, 3 to ⏱️ 4 minutes. Stir in 1 tablespoon flour and the tomato paste. Stir ⏱️ 1 minute, then add the beer, beef broth, and the remaining 1/2 teaspoon salt. Return the beef to the pot. Bring to a boil, then reduce to a simmer; cover and simmer gently until the meat is tender, ⏱️ 45 minutes to ⏱️ 1 hour. Add the potatoes; simmer, covered, until just tender, 15 more minutes.
carrots, cut into 1-inch chunks2onion, diced1
3
Combine the remaining 3 tablespoons flour with 1/3 cup water in a bowl; stir until dissolved. Add to the pot, stir, and simmer, uncovered, until thickened, ⏱️ 5 minutes. Taste and add more salt if needed. Remove from the heat and transfer to a 9-inch deep-dish pie plate. Let cool ⏱️ 45 minutes.
4
Meanwhile, for the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until it resembles tiny pebbles.
5
Beat the egg yolk with 2 tablespoons of ice water in a small bowl with a fork; add to the flour along with the vinegar and chives. Stir together and knead a few times in the bowl. If the dough is still crumbly, add more ice water a tablespoon at a time until the dough holds together when pinched. Turn out the dough onto a clean work surface; knead until it comes together into a ball. Pat into a disk and wrap in plastic. Refrigerate ⏱️ 30 minutes and up to overnight.
large egg yolk, plus 1 whole egg1
6
Preheat the oven to 400°. Roll out the dough on a floured surface into a 13-inch round. Lay the dough over the filling in the pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Cut 3 small slits in the center for steam vents. Beat the whole egg in a bowl with a fork, then brush the beaten egg all over the dough. Place the pie plate on a baking sheet to catch and drips. Bake until the crust is crisp and golden and the filling is bubbling, 40 to ⏱️ 45 minutes.
Nutrition Facts
calories
1085 Calories
fat Content
61 g
fiber Content
5 g
sugar Content
5 g
sodium Content
1535 mg
protein Content
62 g
trans Fat Content
2 g
cholesterol Content
336 mg
carbohydrate Content
65 g
saturated Fat Content
32 g
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