Auntie Ems Steak And Potato Pie Recipes

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AUNTIE EM'S STEAK AND POTATO PIE



Auntie Em's Steak and Potato Pie image

I needed to use up some potatoes and found this recipe on msnbc.com. This is from her restaurant, and it's the best pot pie. It's so good that if you decide to leave the meat out you won't notice. It is a labor of love if you make the homemade pie crust (pate brisee), but the flaky buttery crust is half of what makes it so good. The crust recipe reminds me of my favorite pie crust recipe that calls for ice water and lemon juice. When I made the crust I filled a small cup with ice cubes and added tap water. Keep in mind, if you use salted butter you won't need salt in the dough. I didn't have any cognac for the pie filling, but I added some tequila. It cooks out anyway. INCREDIBLY EDIBLE! You'll go back for seconds and then keep nibbling on it...

Provided by AmyZoe

Categories     Savory Pies

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3 -6 tablespoons ice water
2 lbs beef ribs, meat (already braised and pulled off the bone or use any stewing meat, but ribs have the most flavor)
4 carrots, pelled and cut in 1-inch dice
3 small russet potatoes, peeled and cut in 1-inch dice
5 tablespoons unsalted butter
1 large yellow onion, chopped
3/4 cup frozen green pea
5 tablespoons flour
1 cup beef broth
1/4 cup cognac or 1/4 cup dry red wine
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
1 teaspoon water

Steps:

  • For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
  • Place the flour, salt, and sugar in a food processor and pulse to combine.
  • Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
  • Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
  • Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
  • Divide into two balls and shape each into a flat round disk.
  • Wrap each disk in plastic wrap and refrigerate one hour.
  • For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.
  • After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
  • Drain and set the vegetables aside.
  • Melt the butter in a wide saute pan and add the onions. Cook until translucent.
  • Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
  • Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
  • Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
  • Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
  • Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
  • Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
  • Press down the pastry over the edges of the dish, folding them as necessary.
  • Fill pie plate or large ramekins with steak and potato filling.
  • Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
  • Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.

STEAK AND POTATO PIE



Steak and Potato Pie image

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

Provided by A Cake in the Park

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

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
½ teaspoon dried thyme leaves
½ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
1 ½ pounds boneless beef round steak, cut into 1-inch pieces
⅓ 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
½ teaspoon dried thyme leaves

Steps:

  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g

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