Auntie Em's Steak and Potato Pie

Recipe by AmyZoe
READY IN: 2hrs 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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