Steak & Potato Pie

Steak & Potato Pie

We enjoy a traditional Steak & Potato Pie, whether out or at home. We are both half-British, you know. There are many versions, but they all are made with a filling of very tender steak, chopped onions, and potatoes which stay firm while cooking. The seasonings can be from very simple to far more complicated than needed. We now use our Savory Onion Seasoning blend, which gives the filling and gravy a wonderful, savory flavor. We also make ours with a double crust which holds the filling well on your plate.

We serve our Steak & Potato Pie in a traditionally British way, with a side of peas. Add a small side salad and your meal is complete. We hope you enjoy it as much as you do. Enjoy!

Serves 4 to 6

Ingredients:
1 ½ to 2 Pounds Chuck Steak cut into 1 ½” Pieces.
2 Large Onions, Chopped
3 Tablespoons Sheffield’s Savory Onion Seasoning
1 Teaspoon Freshly Ground Black Pepper
1 ½ pounds Russet Potatoes, cut into 1 ½” pieces
2 to 3 Tablespoons Flour
2 Prepared Pie Crusts
1 Egg & 2 Tablespoons of cold water for egg wash
9″ Glass Pie Pan

Directions:
Put chuck steak pieces and chopped onion into a large stock pot. Add 2 tablespoons of the Savory Onion Seasoning and Black Pepper. Add just enough water to cover the steak and onions. Bring to a boil, cover and reduce to a simmer. Simmer for 1 ½ hours. The steak will be very tender when done.

Add the potatoes and simmer for another 20 minutes or until they are fork tender, but not mushy.

Add the flour to ½ cup water. Whisk to combine well. Add half to the pot and whisk in for a couple minutes let the sauce thicken a good gravy consistency. Add a bit more if needed. Add the remaining tablespoon of Savory Onion Seasoning and whisk in. Taste and adjust your salt and pepper.

Ladle most of the sauce into a medium sauce pan so the steak and potatoes are moist and you have some liquid left but not much. The sauce you removed is the gravy you’ll spoon over your Steak & Potato servings. Transfer the steak and potato mixture to a shallow bowl. Let stand for about 15-20 minutes so it cools down. You want a cool mixture to put in the pie shell.

Set your oven rack to the middle position. Preheat the oven to 375ºF.

When the steak and potato mixture has cooled, unroll one of the pie crusts. Press into pie pan so it covers the entire pan and up the sides to the top edge. If you use a Pie Bird to vent the steam and allow the crust avoid getting soggy, place it in the center of the crust now. Ladle the steak and potato mixture into pie pan, spreading it evenly.

Unroll the second pie crust. Cut a 1″ slit in the center to vent the steam, or larger if you used a Pie Bird so it will fit over it. Lay the crust on top of the pie pan. Press and seal the crusts together. Crimp or flute them if you prefer.

Whisk the egg and water together. Lightly brush the egg wash on the crust and edges which will help the crust brown nicely as it bakes.

Bake the pie for 45 to 60 minutes until the pastry is golden brown. Check after 30 minutes. If the edges are browning too fast, crimp strips of foil around the edge to keep from burning. Check again after another 15 minutes. If not golden brown enough, bake another 10 to 15 minutes. Once done, remove from the oven and let rest 10 to 15 minutes to allow the filling to set a bit. Cut into slices for serving. While resting, warm the reserved gravy and ladle over the slices. Enjoy!