Steak And Vegetable Pie

Recipe Ingredients

1 lb	454g / 16oz	Round steak - cubed
1/4 cup	15g / 0.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Regular strength beef broth
1 cup	237ml	Potato (medium)
2 cups	220g / 7.8oz	Carrots (medium)
1 cup	62g / 2.2oz	Onion - minced (small)
1		Egg optional

Recipe Instructions

Peel and cut potato in 1/2 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 1/2 cup broth. Roll 2/3 of pastry in circle 1/2-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 1 1/2 cups all-purpose flour and 1/4 tsp salt. Cut in 1/2 cup shortening until small particles are formed.

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

Source:
unknown cooking magazine

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