Steak and Potato Pie

4.3
(18)

An English pub-style steak and potato pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of the pastry) or make one pie and use the remaining filling for stew.

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Prep Time:
45 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
1 10-inch pie, plus leftover filling

Ingredients

  • 2 ¾ cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1 cup lard, chilled and cut into small pieces

  • ½ cup ice water, or as needed

  • 2 ½ tablespoons all-purpose flour

  • 1 teaspoon dried thyme leaves, divided (Optional)

  • ½ teaspoon paprika

  • teaspoon ground black pepper

  • teaspoon ground ginger

  • teaspoon ground allspice

  • 1 ½ pounds boneless beef round steak, cut into 1-inch pieces

  • cup olive oil

  • 2 cups chopped sweet onion

  • 1 cup beef broth

  • ¾ cup dry red wine

  • 1 cup peeled and diced potatoes

  • 1 cup sliced carrots

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

  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.

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

Tips

For a different flavor, you can substitute butter-flavored shortening (such as Crisco) plus 1 tablespoon sugar for the lard in the pastry. You can also omit the carrots from the pie and use 1/2 cup more potato instead.

Nutrition Facts (per serving)

414 Calories
17g Fat
44g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 414
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 21%
Cholesterol 32mg 11%
Sodium 378mg 16%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 16g 33%
Vitamin C 8mg 9%
Calcium 34mg 3%
Iron 4mg 21%
Potassium 435mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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