Try this Steak and Vegetable Pie recipe, or contribute your own.
Suggest a better descriptionPeel 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. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 3, 1998
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Serving Size: 1 Serving (714g) | ||
Recipe Makes: 4 | ||
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Calories: 302 | ||
Calories from Fat: 82 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 119mg | 37 % | |
Sodium 1767.3mg | 61 % | |
Potassium 1049.4mg | 28 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 17.7g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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