Appetizers & Entrees, Savory Apps

Steak and Potato Pie

steak-and-potato-pie

Cook Time: 30 Min

Yield: N/A

steak-and-potato-pie

Ingredients

  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1 lb. sirloin steak
  • 1/2 C. diced onion
  • 1/2 C. diced carrot
  • 1/4 C. tomato paste
  • 1 tsp. dried basil leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. Spice Islands® Garlic Powder
  • 1 C. beef broth
  • 4 1/2 C. peeled potatoes
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 Tbsp. cold water
  • 1/2 C. frozen green peas
  • Double crust

Directions

  1. MELT shortening in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly.
  2. ADD broth and potatoes. Reduce heat to low. Cover and simmer until potatoes are cooked through but still firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature.
  3. HEAT oven to 375°F. Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  4. SPOON in filling. Moisten pastry edge with water. Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  5. BAKE 30 to 35 minutes or until browned. Serve hot.

Steak and Potato Pie

steak-and-potato-pie

Cook Time: 30 Min

Yield: N/A

Ingredients

  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1 lb. sirloin steak
  • 1/2 C. diced onion
  • 1/2 C. diced carrot
  • 1/4 C. tomato paste
  • 1 tsp. dried basil leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. Spice Islands® Garlic Powder
  • 1 C. beef broth
  • 4 1/2 C. peeled potatoes
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 Tbsp. cold water
  • 1/2 C. frozen green peas
  • Double crust

Directions

  1. MELT shortening in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly.
  2. ADD broth and potatoes. Reduce heat to low. Cover and simmer until potatoes are cooked through but still firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature.
  3. HEAT oven to 375°F. Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  4. SPOON in filling. Moisten pastry edge with water. Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  5. BAKE 30 to 35 minutes or until browned. Serve hot.

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