Beef Steak Pie

Name: Beef Steak Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1/2 teaspoon table salt; 3 Tablespoons vegetable shortening; 5 Tablespoons salted butter; 4-6 Tablespoons ice water; 2 lbs. chuck steak; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 2 Tablespoons olive oil; 1 onion; 3 cloves garlic; 1 celery rib; 3-4 carrots; 1 Yukon Gold potato; 8 ounces button mushrooms; 2 Tablespoons fresh Rosemary; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 3 cups beef broth; 1/3 cup flour; 1 large egg

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
6 servings
Calories
697 kcal
Course
Main Course
Cuisine
American

Beef Steak Pie

Felix Long

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Beef Steak Pie is a wonderful, mostly forgotten old recipe that needs to be brought back to life! It is a rich, meaty steak and mushroom pie recipe that gives you a taste of history and is super comforting for cold weather days!

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Ingredients

Servings

Pie Crust

1 1/4 cups unbleached all-purpose flour plus extra for the work surface
1/2 teaspoon table salt
3 Tablespoons vegetable shortening
5 Tablespoons salted butter cut into 1/4-inch pieces and chilled
4-6 Tablespoons ice water

Beef Stew Filling

2 lbs. chuck steak cut into 1/2- to 1-inch cubes
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1 onion chopped
3 cloves garlic minced
1 celery rib chopped
3-4 carrots peeled and chopped into bite-size chunks
1 Yukon Gold potato unpeeled, washed and diced
8 ounces button mushrooms sliced
2 Tablespoons fresh Rosemary chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cups beef broth
1/3 cup flour
1 large egg beaten

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Instructions

Prepare pie crust by stirring together the flour and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs.
Sprinkle 2 tablespoons of the ice water over the flour mixture and gently stir it in using a fork, then repeat with the remaining water, adding 2 tablespoons at a time, just until the dough starts to come together. Use your hands to press the dough into a ball, then flatten into a disc and wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Season the meat with the salt and pepper. In a large skillet or dutch oven over medium-high heat, add the oil. When the oil is hot, add the seasoned meat, working in batches if necessary, and searing until nicely browned on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
Reduce the heat to medium and add another tablespoon of oil if the skillet is looking dry, then add the onions and garlic and sauté for 2 minutes.
Add the carrots, celery and potato and cook for another 6 to 8 minutes, until the vegetables are starting to soften a bit and the onions look translucent. Add the mushrooms and continue to cook 2-3 minutes more.
Add the chopped rosemary, thyme, and oregano and cook for another 30 seconds, then sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another 2-3 minutes.
Stir in the beef broth until flour is completely dissolved, then add the seared beef back to the vegetables and gravy. Cover the skillet or dutch oven with a lid and reduce the heat to low. Simmer gently for 1 1/2-2 hours or until the meat is tender, stirring occasionally. Allow the chilled pie crust dough to sit on the counter for 10 minutes before rolling it out to assemble the pie.
Pour the beef stew filling into a deep pie dish until 3/4 full. Any remaining stew can be used to make individual size pies or eaten plain.
Roll out the pie crust on a floured surface, then transfer it to cover the beef filling, making sure there is some overhand so the crust doesn't shrink entirely away from the side of the pie dish while baking.
Decorate the pie with leaves cut from scraps of pie crust, if desired and brush the entire crust with the beaten egg. Cut slits in the top of the pie to allow steam to escape, then bake for 25 to 30 minutes in a 400°F oven until the filling is bubbling and the crust is golden brown.
Remove from the oven and allow to cool for 30 minutes before serving.

Notes

You can use dried porcini mushrooms, button mushrooms, morels or oysters, depending on what is available to you.
Optional: You could replace 1 cup of the beef broth with 1 cup of red wine for a richer flavor.

Nutrition Information

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Calories 697kcal (35%) Carbohydrates 35g (12%) Protein 36g (72%) Saturated Fat 18g (90%) Cholesterol 155mg (52%) Sodium 1645mg (69%) Fiber 3g (12%) Sugar 3g (6%)