Steak Pot Pie is such a classic comfort food, that is oh, so good!
This week the Sunday Supper team got creative with a new theme. The challenge? “We’ve Got You Covered.” Immediately I thought of a pot pie “covered” with flaky crust. Yum!
To begin, slice an onion very thin. Toss those in a large skillet with 2 tablespoons of butter and sauté them until they are golden.
Meanwhile cut a pound of round steak into small slices that are about 1/4 inch thick. I cut the steak into about 1 1/2 inch wide strips, then slice them up.
In a dish, combine 1/4 c flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp ginger and 1/4 tsp allspice. Stir those together.
When the onions are done, scoop them into a dish and set them aside.
Place the meat in a plastic bag.
Add in the flour mixture.
Close the bag tight, and shake like crazy to coat the meat with the seasoning.
In the same skillet that you sautéed the onions, heat 2 tablespoons of oil over medium high heat. Toss in the meat.
Cook until the meat is nice and browned.
Pour in 2 1/4 cups hot water, 2 Tb red wine and 2 Tb Worcestershire sauce. Bring it to a boil, cover and reduce the heat to a simmer and let it cook for 40 minutes.
When it is almost done, peel and dice three medium russet potatoes into 1/2 inch pieces.
Toss the potatoes in and cook for 10 more minutes.
After the potatoes have cooked, preheat your oven to 450 degrees.
Stir in 1 cup of frozen mixed veggies or frozen peas. I make them both ways, and choose whichever I have handy. Turn off the heat.
You will need 6, 4 inch ramekins. To top your pies, you’ll need about the amount of pie crust dough that you would for two standard pies. Divide the dough into 6 portions.
Beat and egg with a tablespoon of water until frothy.
Ladle the filling into the ramekins, dividing it evenly between all six. Top the filling with the sautéed onions.
Brush the edges of the ramekin with the egg wash.
Top with a crust and press the edges against the sides. You can trim them neatly if you like, but we love to nibble on the extra crust. Cut a slit in the center with a sharp knife.
Brush the top with the egg wash. Repeat with all of the pies.
Place them all on a baking sheet.
Bake for 25 – 30 minutes or until golden.
Allow them to cool 5-10 minutes.
- Pie crust dough for 2 standard pies
- 1 onion
- 2 Tb butter
- 1 lb round steak
- ¼ c flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp ginger
- ¼ tsp allspice
- 2 Tb extra virgin olive oil (or veg. oil)
- 2¼ c hot water
- 2 Tb red wine
- 2 Tb Worcestershire sauce
- 3 medium russet potatoes
- 1 c frozen mixed veggies or peas
- 1 egg
- 1 Tb water
- To begin, slice the onion nice and thin. Sauté it in the butter until golden brown in a large skillet. When they are tender and golden, scoop them out and set aside in a dish. Meanwhile, combine the flour, salt, pepper, ginger, paprika and allspice in a dish. Stir together. Cut the steak into sections about 1½ inch wide, and slice into ¼ inch slices. In a large plastic bag, add in the steak and the flour mixture. Close the bag and shake well to coat the meat. In the same skillet, add the oil and heat over medium high heat. Add in the meat and cook until it is nice and brown. Add in the water, red wine and Worcestershire sauce, stir together. Bring it to a boil, cover and reduce it to a simmer. Cook covered for 40 minutes. When it is almost done, peel and dice the potatoes into ½ inch cubes. Add the potatoes into the skillet, stir and cook covered another 10 minutes. Stir in the frozen veggies and turn off the heat.
- Preheat your oven to 450 degrees. Divide your pie crust dough into 6 portions, and roll them out. Ladle the filling evenly into 6, 4 inch ramekins. In a bowl, beat the egg and water together until frothy. Brush the edges of the ramekin with the egg wash, and cover with a portion of dough, pressing the dough to the edges. Trim them neatly if you like, or leave them as is. Cut a slit in the center of the dough with a sharp knife. Brush the crust with egg wash. Place all or the pies on a baking sheet and bake for 25-30 minutes or until golden. Cool 5-10 minutes.
Our Sunday Supper team has you covered from entrees to desserts!
Thanks to the Foodie Stuntman for hosting this event!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.
- 2¼ c all purpose flour
- 1 tsp salt
- 1 c (2 sticks) very cold butter, cut into small pieces
- 7-9 teaspoons ice cold water
- Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.
- Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.
He shall cover thee with his feathers, and under his wings shalt thou trust: his truth shall be thy shield and buckler.