Steak and Potato Pie
Servings 8 servings
Calories 614kcal
Ingredients
- 2 1/2 lb top sirloin steak cut into 1/2-inch bite size cubes
- 1/3 cup all purpose flour
- 1 tsp garlic salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cups low sodium beef broth
- 2 Tbsp steak sauce i.e. A.1.
- 3 Tbsp ketchup
- 1 cup diced portabella mushrooms
- 1 medium sweet onion diced
- 1 large sprig fresh Thyme
- 1 bay leaf
- 3 cups golden potatoes 1/2-inch cubes
- 1 package refrigerated pie crusts (2 crusts)
- 1 large egg beaten with 1 Tbsp cold water
Instructions
- Place steak cubes, flour, garlic salt, pepper, paprika and cumin into a large plastic storage bag. Seal bag and toss to coat.
- In a large Dutch oven or heavy bottomed pot, heat the oil and butter. Add flour coated steak. Cook over medium-high heat just until browned on all sides.
- To the steak add the beef broth, ketchup, steak sauce, mushrooms, onion, thyme and bay leaf, stir to combine. Bring to a boil then Immediately lower the heat to medium low, Replace the lid and simmer for 45 minutes.
- Uncover and add the cubed potatoes to the pot. Cover and simmer for another 30 minutes or until the potatoes are fork tender.
- Remove pot from the heat and remove the bay leaf and thyme. Cool slightly or chill overnight. (Tip: Filling may be chilled then placed into freezer bag and frozen for future meal).
- Prepare: Preheat the oven to 350°F. Bring pie crusts to room temperature per package instructions. Fit one crust firmly onto the bottom and sides of a 10-inch cast iron skillet, brushed lightly with melted butter or vegetable oil.
- Pour the beef mixture into the crust. Top with second crust crimping the edges together to seal. Cut slits on top using a sharp knife. Brush the top crust with beaten egg
- Bake for 40-45 minutes until golden brown. Let stand for 10 minutes, then slice and serve.
Notes
-
- Ketchup: You can use tomato paste in place of ketchup, if you'd like the sauce to be thicker.
- Beef: You could use chuck steak in place of sirloin tip. When doing so, please note the filling will take longer to cook.
- Add Red Wine: You could replace 1/2 of the beef stock with red wine.
- Add More Vegetables: You could add diced carrot or petite peas along with the diced potatoes. You need around 1/4-1/3 cup of either one should be ample.
- Potatoes: You can use russet potatoes instead of Yukon Gold potatoes.
Nutrition
Serving: 1serving | Calories: 614kcal | Carbohydrates: 52g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 862mg | Potassium: 1195mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 5mg