Steak and Potato Pie

This English pub-style steak and potato pie is loaded with seasoned steak, carrots, potatoes, and onion in an herbaceous red wine-based sauce.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr 5 mins
• Calories: 414 Calories

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.

Step 8

Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.