Title: Steak and Vegetable Pie
Categories: Beef Vegetable Casserole
Yield: 4 Servings
| 1 | lb | Round steak, cubed |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Regular strength beef broth |
| 1 | | Medium potato |
| 2 | | Medium carrots |
| 1 | | Small onion, minced |
| 1 | | Egg optional |
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 Tbsp. cold water or enough to hold
particles together. Roll into a ball, wrap in plastic and chill while
preparing filling.