Steak and Potato Pie
Description
This English pub-style steak and potato pie is loaded with seasoned steak, carrots, potatoes, and onion in an herbaceous red wine-based sauce.
Ingredients
•
2 3/4 cups all-purpose flour
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1 teaspoon kosher salt
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1 cup lard, chilled and cut into small pieces
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1/2 cup ice water, or as needed
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2 1/2 tablespoons all-purpose flour
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1/2 teaspoon dried thyme leaves
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1/2 teaspoon paprika
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1/8 teaspoon ground black pepper
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1/8 teaspoon ground ginger
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1/8 teaspoon ground allspice
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1 1/2 pounds boneless beef round steak, cut into 1-inch pieces
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1/3 cup olive oil
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2 cups chopped sweet onion
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1 cup beef broth
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3/4 cup dry red wine
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1 cup peeled and diced potatoes
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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.