Steak Pot Pie Recipes

STEAK AND POTATO PIE

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.

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

BRITISH STEAK AND ALE PIE

Steps:

• To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
• Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.
• For the filling:
• Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
• To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
• Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
• Cover with a lid and allow to come to a low simmer for 35-45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.
• Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
• Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
• Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
• Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside. Bake for 12 minutes until you start to see the edges get a little golden brown.
• Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
• Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
• Fill the cooked crust with the beef filling.
• Brush the edges of the cooked pastry with the egg. Roll the pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, pinch the edges or press with a fork.
• Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 15 minutes until golden brown. The time will vary depending on your oven.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

PINWHEEL STEAK POTPIE

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.

LEFTOVER STEAK POT PIE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a medium saucepan, cook onion in butter until onion is tender.
• Stir in flour and salt and cook, stirring constantly, for about 2 minutes.
• Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
• Add leftover beef, peas, carrots, and parsley; heat through.
• Taste and adjust seasonings, adding more salt if necessary.
• Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
• Roll out pastry dough to about 1/2-inch larger than casserole dish top.
• Carefully place pastry over hot beef mixture.
• Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
• Brush lightly with milk.
• Bake for 20 to 25 minutes.

STEAK POT PIE

Steps:

• In 2 quart sauce pan, over medium-high heat, cook onion in margarine until tender.
• Blend in flour; cook 1 minute more.
• Add broth and steak sauce; cook and stir until mixture thickens, and begins to boil.
• Stir in steak and vegetables.
• Spoon mixture into 8 inch square glass baking dish.
• Roll out and cut pastry crust to fit over dish.
• Seal crust to edge of dish; brush with egg. Slit top of crust to vent.
• Bake 400 degrees for 25 minutes or until crush is golden brown. Serve immediately.

PHILLY CHEESESTEAK POT PIE

Steps:

• Preheat oven to 375 degrees and add the first pie crust to your pie pan.
• In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
• Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
• Add in the flour and whisk well for1 minute.
• Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
• Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
• Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.