This is a deliciously filling supper that is rich and ideal for cooler days. Asparagus or broccoli can be used in place of green beans.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 10-inch pie, plus leftover filling |
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup lard, chilled and cut into small pieces
- ½ cup ice water, or as needed
- 2 ½ tablespoons all-purpose flour
- 1 teaspoon dried thyme leaves, divided (Optional)
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- 1 ½ pounds boneless beef round steak, cut into 1-inch pieces
- ⅓ cup olive oil
- 2 cups chopped sweet onion
- 1 cup beef broth
- ¾ cup dry red wine
- 1 cup peeled and diced potatoes
- 1 cup sliced carrots
Instructions
- Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.
- Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.
- Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.
- Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.
- Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
- Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.
- For a different flavor, you can substitute butter-flavored shortening (such as Crisco) plus 1 tablespoon sugar for the lard in the pastry. You can also omit the carrots from the pie and use 1/2 cup more potato instead.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 378 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I had plenty of rare leftover rib eye and chunked it to 1/2″. Used a cab-sauv. Also added 1/2 cup celery. Used store bought crust. Easy and delicious with that touch of savory. Had to take picture before it was gone.
I would definitely make it again. I used eye of round steaks and the meat was very tender. I also used a regular frozen pie crust, but it makes a lot so next time I will make it with a deep dish frozen pie crust. Excellent flavour!!
Very tasty
Delicious !!!
Delicious! I baked it in my favorite cast iron pan, threw in some mushrooms and other veggies I needed to use up, but stayed true to the recipe otherwise. That crust was so flakey it’s worth it for that! This ones a keeper
Very good! I made it few times already and everyone in my family loves it. The only change I made is that I substituted lard with a margarine and it came out great! Thank you for sharing.
I liked it but think that it could use more flavor. I just used premade pie crust and since I only had one pound of beef, I adjusted the other ingredient amounts accordingly. I then used a 9 in pie plate. Therefore the premade pie crust worked out. I don’t know what could be used to add flavor—I prefer some tangy flavor. Perhaps balsamic? Or more spices?
Next time brush burst with egg for a golden touch.
Solid recipe. As others have said, the filling needs a bit more flavour. I think adding mushrooms would be just the thing.
pretty good but not as flavourful as I’d like, so i added some worchestershire sauce and some beef flavouring. Also had to add some extra beef broth as didnt find that it had enough gravy. Much better
This was pretty good, I also used butter instead of lard and added additional salt. The round steak came out nice and tender and it was a “hearty” pie. My favorite thing about this recipes is that it doesn’t use a lot of processed foods. The only thing I will change the next time I make it is to use a little less olive oil. I thought 1/3 cup was too much and might reduce to 1/4 cup or 3 tablespoons.
i just added two more teaspoons more of salt
This was really good. I prefer my pie crust made with butter so that is what I did. This was the only change that I made to this recipe. Will certainly make this again. Thanks so much for the recipe