Steak And Potato Pie Recipes

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.

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.

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.

Steps:

• In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.