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This comforting Steak & Vegetable Pie is the ultimate cozy dinner. Tender cubes of round steak slow-simmer in a rich, savory broth until fork-tender, then nestle among soft potatoes, carrots, and onions. The filling is sealed under a flaky, homemade pastry crust that puffs up golden brown in the oven. It is a rustic, home-style meal that feels luxurious without being complicated. Perfect for cold evenings or busy weeknights when you need a satisfying, protein-packed main dish that feeds the whole family with ease.
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Steak & Vegetable Pie
Description
This comforting Steak & Vegetable Pie is the ultimate cozy dinner. Tender cubes of round steak slow-simmer in a rich, savory broth until fork-tender, then nestle among soft potatoes, carrots, and onions. The filling is sealed under a flaky, homemade pastry crust that puffs up golden brown in the oven. It is a rustic, home-style meal that feels luxurious without being complicated. Perfect for cold evenings or busy weeknights when you need a satisfying, protein-packed main dish that feeds the whole family with ease.Ingredients
Directions
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Preheat oven to 400F (200C).
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In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/4 teaspoon salt.
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Cut in 1/2 cup shortening until the mixture resembles small particles.
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Gradually stir in 5 tablespoons cold water using a fork until the dough just holds together.
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Roll dough into a ball, wrap in plastic, and chill while preparing the filling.
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Peel and dice the potato into 1/2-inch cubes.
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Peel and slice the carrots into thin rounds.
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If using, beat the egg with 1 tablespoon water for the egg wash.
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Mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a plastic bag.
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Add cubed steak to the bag and shake until evenly coated.
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Heat a large skillet or Dutch oven with a little butter over medium-high heat.
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Add coated steak and cook, stirring frequently, until browned on all sides.
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Stir in any remaining flour mixture from the bag.
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Add 1 cup beef broth to the skillet.
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Bring to a boil, then cover and simmer for 1 hour, stirring occasionally, until meat is tender.
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Add more broth if the mixture becomes too dry during simmering.
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Transfer the meat and gravy mixture into a 9-inch pie plate.
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Distribute diced potatoes, sliced carrots, and minced onion evenly over the meat.
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Pour 1/2 cup additional beef broth over the vegetables.
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On a floured surface, roll out the chilled pastry into a circle 1/2-inch larger than the pie plate.
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Place the pastry over the filling, sealing edges to the pie plate.
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Cut several steam vents into the top of the pastry.
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Brush the top with the egg-water mixture.
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Roll out remaining pastry scraps and cut decorative shapes to arrange on top of the pie.
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Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 601.1kcal
- % Daily Value *
- Total Fat 30.2g47%
- Saturated Fat 12.1g61%
- Cholesterol 233.1mg78%
- Sodium 2630.8mg110%
- Total Carbohydrate 23.3g8%
- Dietary Fiber 2.8g12%
- Sugars 3.9g
- Protein 54.5g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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