Hearty Steak Pot Pie Recipe


by Kathy Smith


Steak Pot Pie Ingredients:


three-four pound steak, diced into sections or pieces

Pie dough (instructions below)

1/4 cup unsalted butter

Salt and pepper

1 cup of milk (do not use non-fat milk)

4 cups steak stock

8" baking dish or pie pan


Directions:

Preheat your oven to 400 degrees. Put the pieces of steak in a big pot and add just enough water to cover the top of the steak. Bring to a boil and then reduce the heat to medium-low and slowly boil until the meat is tender. As the meat cooks, you may prepare the pie dough and butter the baking dish.

Cut the pie dough in half and then roll out one half to around 1/8 inch thick. Gingerly put the rolled out dough in the bottom of the dish. If there is any leftover pie dough, cut it from the edges of the pan and set aside.

Put shredded steak in the pan and any remaining pie dough. If possible, layer the steak and the remaining dough. Pour in the milk and evenly distribute with 2 tablespoons of the butter. Sprinkle with salt/pepper to your liking.

Next with the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Cut the remaining two tbsp of butter into little pats and distribute along the dough. Fold the dough in thirds and roll out. Repeat. This will ensure that the butter is blended into the pie dough. Roll out into a thin circle and drape the bottom half of the pie. Squeeze the edges together and then cut a hole in the top to let hot air to vent.

Bake the steak pot pie in the oven for 35 to 45 min until the juices are bubbling and the crust is golden brown.



Pie Dough Ingredients

2 cups all-purpose flour

1 teaspoon of salt
1 cup butter, diced into small pieces or shortening

3/4 cup of ice water

Instructions:

In a large mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture resembles coarse meal, slowly add the ice water and combine just until the pie dough can hold together. Don't over mix, or else the dough will get "gummy". Wrap in plastic wrap and chill in the fridge for 60 minutes in order to "relax".




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