Steak and Potato Pie Recipe
I’m still in the Celtic state of mind, and will be for sometime, as in less than a month, I will flying to the land of my adoptive ancestors birth. Ireland is from where my dad’s grandparents immigrated, and with names like O’Leary, Reilly, and Reardon, on the extended family tree, I have always felt a strong kinship to the country. In my early thirties, I performed with a Celtic band. I played hammered dulcimer and sang. Our little band of three merry minstrels performed at West Coast festivals in Oregon, Washington, and as far north as the Canadian Gulf Islands, with a pub or two thrown in for good measure. The crowds were always appreciative of our toe tapping music, and even if the money wasn’t terrific, we had fun and were especially appreciative if the pub fed us, too. After two or three sets in an evening, Steak and Potato Pie was always a welcome meal. I’ve posted the recipe below for you. You can substitute red wine for the dark brown ale, too.
Steak and Potato Pie Recipe
- 1 double crust Art of the Pie Traditional Dough, or Art of the Pie Gluten Free Traditional Dough, if you are making your pie with both top and bottom crust (use 1/2 recipe for top crust only.)
- 2 tablespoons (30 grams) all-purpose flour or gluten free flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon allspice
- 2 pounds (900 grams) beef round cut into 2” (5 cm) pieces.
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 grams) butter
- 1 large onion, diced (about 2 cups)
- 1¼ cups (300 ml) beef stock
- 1¼ cups (300 ml) dark ale or red wine
- 2 cups red potatoes, diced
- Salt and freshly ground black pepper
- 1 egg mixed with 2 tablespoons (30 grams) water
- Mix the flour, paprika, salt, pepper, and allspice together in a large bowl. Dredge the pieces of meat in it until well coated.
- Place 1½ tablespoons (about 25 ml) oil and 1 tablespoon (15 grams) butter in a Dutch oven or large pan, and heat over medium heat. Add half the meat and quickly brown on all sides, stirring often. Remove from pan and set aside. Add the remaining meat and brown. Set aside.
- Add the remaining 1½ tablespoons (about 25 ml) oil and 1 tablespoon (15 grams) butter to the pan, and let melt. Add onion and cook over medium heat until they soften and the edges start to turn a golden brown. Stir occasionally.
- Return the meat and all juices to the pan. Stir in the stock, ale, and thyme. Bring to a boil, cover, and turn down to a simmer. Let cook gently for at least 1 hour or until the meat is tender.
- Add the potatoes and cook 20 minutes more. Remove from heat. With a slotted spoon, remove the meat and potatoes and set aside.
- Bring the sauce to a boil and reduce to about 2½ cups (600 ml). Add more salt and pepper to your own taste if needed. Pour over the steak and potatoes, and let cool.
- Preheat the oven to 400°F (200°C). Roll out bottom dough and place in a 9” deep dish pie pan, or an 8 x 11” (20 x 28 cm) ovenproof casserole, or another vessel of the approximate size. Pour the cooled steak and potato filling in to the pie shell.
- Roll out the remaining dough and place on top of the filling. Cut vents. Crimp or flute edges. Brush with egg yolk mixed with 1 tablespoon water.
- Bake at 400°F (200°C) for 35 minutes until the crust is golden brown and you see steam coming through the vents. Let sit for 10 minutes before serving.
Steak and Oyster Pie Variation
Omit the potatoes in Step 5. Remove from heat. Remove steak, and set aside, while you reduce the sauce in Step 6. Pour the reduced sauce over the steak and let cool. Add 12 shucked or jarred oysters to the cooled steak filling. Continue on with Step 7.