Deep Dish Steak Pie
1 box refrigerator pie crust dough 3 Tbsp. butter
1 1/2 lb. boneless beef sirloin or stew meat 2 potatoes, peel & slice thin
2 Tbsp. vegetable oil 2 carrots, peel & slice thin
1/2 cup beef broth 1 onion, peel & chop
1/4 cup white wine 1/3 cup flour
1 clove garlic, minced 1 cup half & half
1 tsp. dried marjoram, crushed 1 cup frozen peas
Salt & pepper to taste 1 egg beaten
1 bay leaf
Brown meat in oil. Drain. Stir in broth, wine, garlic and seasonings. Bring to a boil. Reduce heat & simmer, covered, 10 minutes. In a large saucepan, melt butter. Add potatoes, carrots, onion and cook until tender, but not brown. Stir in flour. Add half & half, cook and stir until thickened and bubbly. Stir in the meat mixture and add the peas. Heat through. Transfer mixture to a 2 qt. casserole; place pie crust on top. Prick with a fork several times. Turn pastry edge under and press gently to make it stick to the edge of the casserole dish. Brush with beaten egg. Bake at 400 for about 30 minutes or until crust is golden. Serves 6
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