STEAK AND POTATO PIE
-Dorothea Coe, Port Angeles, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat., In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir until thickened, 1-2 minutes. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 20 minutes., Meanwhile, for pastry, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball., Divide pastry in half so one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Brush top with egg. Bake at 450° until golden brown, 20-25 minutes. Serve immediately.
Nutrition Facts : Calories 387 calories, Fat 19g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1019mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
STEAK AND POTATO PIE
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
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
FISH AND POTATO PIE
Make and share this Fish and Potato Pie recipe from Food.com.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and boil the potatoes until soft.
- Drain and mash with 1/2 ounce butter and the tablespoon of milk.
- Add the cheese and mix well.
- In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
- Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
- Place the fish filling into a casserole dish.
- Top with the potatoes.
- Sprinkle the parmesan cheese on top of the potatoes.
- Place the sliced tomatoes on top of the potatoes.
- Divide the remaining 1/2 oz butter on top of each tomato slice.
- Bake in a medium pre-heated oven for 40- 50 minutes.
- Serve.
AUNT WILLIE JO'S SWEET POTATO PIE
I thought I would revert back to my roots and post a truly southern recipe this time. My aunt Willie Jo was probably the best old fashioned southern cook that I have ever met. This is one of my personal favorites of her recipes.
Provided by Chef Menel
Categories Pie
Time 1h5m
Yield 2 pies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Pierce sweet potatoes with a fork and microwave on high until tender, about 6 minutes on each side. Cut open; cool completely.
- Scrape potato flesh into bowl; mash until smooth.
- Measure out enough potato puree to equal 1 cup, discard the rest.
- Cream together sweet potatoes, butter, buttermilk, eggs and sugar. Add spices and baking soda and blend well.
- Pour half into each crust and bake on 400 for about 45 minutes or until set in center.
- (Adding a dollop of whipped cream to the top of each piece while it is still warm is a very special treat!).
Nutrition Facts : Calories 341.6, Fat 18.9, SaturatedFat 9.1, Cholesterol 68.2, Sodium 302.1, Carbohydrate 39.9, Fiber 1.2, Sugar 24, Protein 4.1
AUNTIE EM'S STEAK AND POTATO PIE
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
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.
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STEAK AND POTATO PIE RECIPE - OR WHATEVER YOU DO
From orwhateveryoudo.com
4.3/5 (3)Total Time 1 hr 40 minsCategory Main DishCalories 490 per serving
- Prepare Pie Crust: Mix 1 1/4 cups flour with 1/2 cup of cold cubed butter. Mix it together well until it is crumbly and the butter is about pea-sized. Slowly pour ice water into the flour mixture and mix with a fork until the mixture forms a ball. Don't overmix. It should be JUST this side of crumbly. Add an extra teaspoon or two of water, slowly, if the dough won't stick together. Wrap dough in plastic wrap and place in the fridge.
- Peel potatoes if desired, and then dice into 1/2 inch chunks. Season liberally with salt, pepper, garlic salt, onion powder, and seasoning salt. Place on a large baking sheet, and bake for 15-20 minutes at 350.
- While potatoes are roasting, make your pie filling by sauteing onions in 1/3 cup butter for 2-3 minutes, or until translucent and soft. Sprinkle 1/4 cup flour over the butter/onion mixture, and stir well so no lumps form. Cook over low heat for 1-2 minutes.
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