Auntie Em's Steak and Potato Pie Recipe

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Auntie Em's Steak and Potato Pie
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Ingredients
20
Count
Nutrition
963
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the pate brisee: Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
  2. Place the flour, salt, and sugar in a food processor and pulse to combine.
  3. Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
  4. Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
  5. Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
  6. Divide into two balls and shape each into a flat round disk.
  7. Wrap each disk in plastic wrap and refrigerate one hour.
  8. For the steak and potato filling and pie assembly: Place the potatoes in a pot of cold water. Bring to a boil.
  9. After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
  10. Drain and set the vegetables aside.
  11. Melt the butter in a wide saute pan and add the onions. Cook until translucent.
  12. Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
  13. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
  14. Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
  15. Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
  16. Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
  17. Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
  18. Press down the pastry over the edges of the dish, folding them as necessary.
  19. Fill pie plate or large ramekins with steak and potato filling.
  20. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
  21. Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 963.23 Kcal (4033 kJ)
Calories from fat 610.67 Kcal
% Daily Value*
Total Fat 67.85g 104%
Cholesterol 186.88mg 62%
Sodium 914.68mg 38%
Potassium 843.4mg 18%
Total Carbs 57.4g 19%
Sugars 3.36g 13%
Dietary Fiber 5.08g 20%
Protein 27.68g 55%
Vitamin C 9.8mg 16%
Vitamin A 0.7mg 23%
Iron 4.2mg 23%
Calcium 86.2mg 9%
Amount Per 100 g
Calories 257.05 Kcal (1076 kJ)
Calories from fat 162.96 Kcal
% Daily Value*
Total Fat 18.11g 104%
Cholesterol 49.87mg 62%
Sodium 244.09mg 38%
Potassium 225.07mg 18%
Total Carbs 15.32g 19%
Sugars 0.9g 13%
Dietary Fiber 1.36g 20%
Protein 7.39g 55%
Vitamin C 2.6mg 16%
Vitamin A 0.2mg 23%
Iron 1.1mg 23%
Calcium 23mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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