There’s nothing like the pleasure of walking into the kitchen and smelling the aroma of one of your favorite dishes cooking. When you get a whiff of this Western Steak Pie baking in the oven, it’s sure to appease that sense of smell. Then, when you take a bite, it’s just as sure to delight your taste buds.
If you’re a steak and potatoes lover, this dish offers plenty of both. What’s even better is all that yumminess is covered by a light, flaky crust.
The dish also is easy on the budget since the round steak it calls for goes far when cubed and cooked with potatoes and onions. Unlike a pot pie, there’s no thick double-crust, and no peas or carrots, just the savory taste of steak and potatoes!
WESTERN STEAK PIE
1 1/2 pounds beef round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 medium onion, chopped
2 tablespoons shortening
2 cups water
1 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
1 tablespoon A-1 Sauce
2 teaspoons loose beef bouillon or 2 beef bouillon cubes
2 cups diced raw potatoes
Pastry topper:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
Milk to brush over top
Toss beef cubes with flour in a Ziploc bag. In a large, heavy skillet cook beef and onion in shortening until beef is browned and onion is tender. Add water, salt, parsley flakes, pepper, A-1 Sauce, bouillon and diced potatoes. Cover and simmer, stirring frequently, about 25 minutes or until potatoes are tender.
Prepare pastry topper by combining the flour and salt. Cut in the shortening until mixture is the size of small peas.
Using 2 to 3 tablespoons hot water, sprinkle 1 tablespoon at a time over mixture. Gently toss with a fork or pastry blender.
Form into a ball. Roll out on lightly floured surface into a size ½-inch to 1-inch larger than the size of the casserole dish you are using.
Turn meat mixture into a 1 1/2-quart casserole dish. Put pastry topper over meat mixture. Cut slits in pastry and turn under edges. Brush with milk and bake at 350 degrees until golden, about 10-15 minutes.
Serves 6.
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