Steak And Vegetable Pie

Author: chefs-mate Cooking Method: Baking, Boiling, Steaming, Stewing Cuisine: Global Courses: Main Courses

Difficulty: Beginner

Servings: 4 Calories: 512.6

Description

This classic Steak and Vegetable Pie is the ultimate comfort food, combining tender cubes of round steak with sweet carrots, earthy potatoes, and aromatic onions. The savory filling is simmered slowly until the meat is fork-tender and the flavors meld together beautifully. Topped with a golden, flaky homemade pastry crust, this dish offers a satisfying contrast between the crisp top and the rich, savory interior. It’s an ideal meal for chilly evenings or family dinners where everyone needs a hearty, filling plate.

Directions

Prepare the pastry: In a medium bowl, mix 1 1/2 cups all-purpose flour and 1/4 teaspoon salt.
Cut in 1/2 cup chilled shortening until the mixture resembles small particles.
Gradually stir in 5 tablespoons cold water with a fork, adding just enough to hold the particles together.
Roll the dough into a ball, wrap in plastic wrap, and refrigerate while preparing the filling.
Peel and cut the potato into 1/2-inch dice. Peel and slice the carrots.
In a small bowl, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Place the cubed round steak in a plastic bag with the flour mixture and shake until the meat is evenly coated. Set aside any remaining flour.
Heat a large skillet or Dutch oven over medium-high heat with a little butter.
Add the coated meat to the skillet and cook, stirring frequently, until browned on all sides.
Stir the reserved flour into the meat.
Gradually add 1 cup beef broth to the skillet, stirring constantly to prevent lumps.
Bring the mixture to a boil, then cover and reduce heat to low.
Simmer for 1 hour, or until the meat is tender, stirring occasionally. Add more broth if the mixture becomes too dry.
Preheat oven to 400ÃÂ°F (200ÃÂ°C).
Transfer the beef mixture into a 9-inch pie plate.
Distribute the diced potatoes, sliced carrots, and minced onion evenly over the meat.
Pour 1/2 cup of additional broth over the vegetables.
Remove the pastry from the refrigerator. Roll out 2/3 of the dough into a circle approximately 1/2-inch larger than the pie plate.
Place the pastry circle on top of the filling, sealing the edges.
Cut a few steam vents in the top of the pastry.
If using, beat 1 egg with 1 tablespoon water and brush the top of the pie with the mixture.
Roll out the remaining pastry and cut decorative shapes to arrange on top of the pie.
Bake at 400ÃÂ°F (204ÃÂ°C) for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.
Let cool for 10 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 512.6kcal

% Daily Value *
Total Fat 27.3g42%
Saturated Fat 11.2g56%
Cholesterol 139.9mg47%
Sodium 2562.8mg107%
Total Carbohydrate 11.5g4%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 50.0g100%

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

Note

To save time, you can use store-bought pie crusts instead of making the pastry from scratch.

For a quicker meal, you can substitute round steak with stewing beef or pre-cut beef cubes.

Ensure the pastry is cold when rolling to prevent it from becoming tough. If it gets too soft, chill it again in the refrigerator for 10 minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ÃÂ°F for best texture.

Feel free to add other vegetables like peas or green beans for extra color and nutrition.

Steak And Vegetable Pie