Recipe of the Week

Recipe of the Week
Deep Dish Steak Pie

Ingredients

  • 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

Directions

  • 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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