Martian Food
Sep 18, 2015

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Steak Pie

Active time:30 minutes

Start To Finish:12 hours, Includes hands-off time in the slow cooker

Difficulty:

Yield: 6 servings

Source: John Barrowman on A Taste of My Life

Can Be Made Ahead
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photo

Ingredients:

2 lbs. stew beef, cut into one-inch cubes
2 cups all-purpose flour
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1 Tbs. olive oil
2 medium onions, thinly sliced
1 Tbs. chopped fresh parsley leaves
1 Tbs. chopped fresh thyme leaves
1 pint (2 cups) hot beef stock
1 ready-made pie crust
1 large egg, beaten

Directions:

Mix together the 2 cups of flour, 2 tsp. salt and 1 tsp. pepper.  Dredge the stew beef in the flour.  In a 12" sauté pan, heat the oil over medium-high heat and brown the meat on all sides, in batches if necessary.  Drain briefly on paper towels, and put in the slow cooker.  Add the sliced onions, parsley, thyme, salt and freshly ground pepper to taste, and the stock and bring to a boil, scraping up the browned bits with a wooden spoon.  Pour the stock mixture over the meat in the slow cooker.  Cook on high for 5-6 hours or on low for 8-10 hours.

Preheat the oven to 350°F.  Transfer the meat mixture from the slow cooker to an ovenproof pie dish.  Brush the edge of the pie dish with the beaten egg, and unroll the pie crust over the top of the dish.  Flute the edges if you like.  Cut a few slits in the top of the crust and brush with the remainder of the egg wash.  Cover the edges of the pie crust with aluminum foil and transfer to the oven.

Bake the pie for about one hour—the crust should be golden brown.  if it is getting too brown, cover with aluminum foil.  Serve hot.

Notes:

The filling is actually best made the day before you plan to serve the pie.  Once it is done, cool, then store in the refrigerator until you are ready to bake the pie.  You may need to add 15-30 minutes to the baking time—just watch the crust carefully.

If you don't have a slow cooker, the filling can be simmered on top of the stove for about 3 hours.  The meat is done when it is falling apart tender.

Drink with:

An Australian Shiraz, or a Guinness

Specialty Equipment:

slow cooker



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