From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY.
- Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
- Fill pasty pastry with mixture.