Auntie Em's Steak and Potato Pie
photo by AmyZoe
- Ready In:
- 2hrs 5mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
-
The pate brisee
- 1 cup unsalted butter
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 -6 tablespoons ice water
-
Steak and potato filling and pie assembly
- 2 lbs beef ribs, meat (already braised and pulled off the bone or use any stewing meat, but ribs have the most flavor)
- 4 carrots, pelled and cut in 1-inch dice
- 3 small russet potatoes, peeled and cut in 1-inch dice
- 5 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3⁄4 cup frozen green pea
- 5 tablespoons flour
- 1 cup beef broth
- 1⁄4 cup cognac or 1/4 cup dry red wine
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 egg
- 1 teaspoon water
directions
- 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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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.