Steak And Potato Pie
2 9-inch deep dish piecrusts, room temperature
2 top pie crusts, room temperature
1 1/ 2 cups cooked steak, cubed
3 to 4 baked potatoes, cooled, peeled and cubed
Salt and pepper
1 egg yolk
1 tablespoon half and half
1. Oven 450 degrees
2. In a medium pot, add butter or margarine and onions. Sauté onions until tender.
3. In the meantime, in a bowl, toss the steak and potato cubes. Add salt and pepper and toss again. Place the bottom pie crusts on a large cookie sheet. Fill both bottom pie crusts evenly with the steak and potato mixture. Set aside.
4. Going back to the pot of onions and butter, under a low / medium flame, with a wooden spoon, add flour and make a roué. Gradually add the beef broth to thicken the sauce. As it thickens, gradually add the half and half to the sauce. Continuously, keep stirring until you have a smooth white sauce.
5. Pour the white sauce into the piecrusts, over the steak and potato mixture.
6. Place the top pie crusts onto each pie. Pinch the sides and vent the top pie crusts with the point of a sharp knife with a few stabs all over.
7. Mix the egg yolk and half and half together. Brush the entire top of the two piecrusts, with the egg wash.
8. Bake for 15 minutes. Turn oven to 350 degrees and continue cooking for 35-45 minutes longer.
9. Let stand 15 minutes before slicing. Serve immediately.
Optional – Put whatever add ins you want into your pie, example – steamed broccoli, green
pepper, or substitute the onion with scallion, etc. Make it your own.
10. ENJOY – Steak and Potato Pie, tastes good today, but tastes even better tomorrow!
© This recipe courtesy of Somebodys-Mom.com
Meat and potatoes men are what this pie is all about. The best thing about this recipe is that this is a meal made from leftovers. The plan: make extra steak and baked potatoes for dinner one night so that you’ll have enough leftover to prepare steak and potato pie the next night. While you’re at it, consider making even more so you can bake 2 pies, one for dinner and the other for the freezer!
My son and his roommate lived in a small 1 bedroom cottage on campus during his freshman year of college. I was told by college personnel not to purchase a meal plan because my son had a kitchen in his cottage. So, we brought our son to school with a large amount of food from the price club warehouse. While steak and shrimp were not part of this care package, we did bring tons of pasta, drink mixes, cereals, frozen meatballs and hamburgers, crackers and various junk foods of his choice. This sustained him for quite a while. Then he started to really miss my home cooking. For his birthday in November, I told him I would make food for him to take back after Thanksgiving. Anything he wanted, he could have, and he was craving steak and potato pie. My son, Tom, loved meat and potatoes. These were some his favorite foods, so I made 3 pies for him. He ate one at home before he even went back to school! I told him to share the remaining 2 pies with his friends, but I can’t swear that they got any of the bounty. Every time Tom came home after that, I had to make steak and potato pies just for him.
When Tom was back home after graduation, his appetite was as hardy as ever, and my food bill was bigger than ever. One time I took out a pie from the freezer and left instructions to put it in the oven before I came home from work. Tom and the rest of the family were really looking forward to that steak and potato pie for dinner that night. I walked in the door from work, starving. The kitchen smelled delicious, but it wasn’t steak and potato pie, it was apple pie instead! Talk about disappointment. I had never labeled the pie and just assumed it was steak and potato pie when I defrosted it. Luckily, I was forgiven, because my apple pie was equally delicious!
When life gives you apple pie, instead of steak and potato, serve it warm with vanilla ice cream!