Steak and Potato Pie recipe

Name: Steak and Potato Pie
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Ingredients: 1 cup beef broth; 1 cup sliced carrots; 1 teaspoon kosher salt; 1 cup peeled and diced potatoes; 2 cups chopped sweet onion; 1 cup lard, chilled and cut into small pieces; 0.5 teaspoon paprika; 0.125 teaspoon ground black pepper; 2.5 tablespoons all-purpose flour; 0.125 teaspoon ground ginger; 0.125 teaspoon ground allspice; 0.5 teaspoon dried thyme leaves; 0.33333334326744 cup olive oil; 0.75 cup dry red wine; 2.75 cups all-purpose flour; 0.5 cup ice water, or as needed; 1.5 pounds boneless beef round steak, cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.

Step 3

Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.

Step 4

Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.

Step 5

Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.

Step 6

Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.

Step 7

Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.