Steak and Potato Pie

A Family Favorite! My men love this pie, it's got the perfect blend of seasonings, you don't have to adjust a thing!  This is moist, tender, and everyone always asks for seconds. this is one of those meals that is great as a leftover too.  If there IS any left over. :)

TIME: Prep: 40 min. Bake: 20 min.


1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1-1 & 1/4 pound favorite steak; cubed
2 tablespoons vegetable oil
3/4 cup sliced onion
2 1/2 cups diced peeled potatoes
2 cups water

PASTRY: or two ready made roll out crusts
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

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 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.

This was SO yummy, perfectly seasoned, perfect sauce consistency. Everyone wanted me to definitely make this again and soon!


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