Steak & vegetable pie

4 Servings

Ingredients

Quantity Ingredient
1 pounds Round steak, cubed
¼ cup All-purpose flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Regular strength beef broth
1 each Medium potato
2 eaches Medium carrots
1 each Small onion, minced
1 each Egg optional

Directions

Peel and cut potato in ½ inch dice. Peel and slice carrots. If using egg, beat with 1 Tbsp water. Mix flour, salt and pepper. Put in plastic bag with cubed steak. Shake until meat is coated. Save any remaining flour. Heat large skillet or Dutch oven with a little butter. Add meat. Cook, stirring frequently until browned. Stir in reserved flour. Drain mushroom liquid into a measuring cup. Add broth to measure 1 cup. Add to meat. Bring to a boil. Cover. Simmer, stirring frequently for 1 hour or until meat is tender. Add more broth if beef becomes dry. Turn into a 9- inch pie plate. Distribute mushrooms, potato, carrots and onion evenly over meat. Add ½ cup broth. Roll ⅔ of pastry in circle ½-inch larger than pie plate.

Put on top of filling. Cut steam vents. Brush with water-egg mixture. Roll out remaining pastry and cut decorative shapes to arrange on pie. Bake at 400F for 35 - 40 minutes or until browned. ** Flaky Pastry: In medium bowl, mix 1½ cups all-purpose flour and ¼ tsp. salt. Cut in ½ cup shortening until small particles are formed.

Mixing with fork, gradually stir in 5 Tbsp. cold water or enough to hold particles together. Roll into a ball, wrap in plastic and chill while preparing filling.

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