Deep-Dish Beef Pie

Oxmoor House
one 9- inch pie


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1 pound round steak, cubed
1 medium onion, chopped
3 potatoes, peeled and diced
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/4 cup water
Pastry for deep-dish double-crust 9-inch pie


Place meat, onion, and potatoes in a small Dutch oven; add water to cover. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Add salt and pepper.

Combine flour and water; stir until smooth. Gradually add to meat mixture; cook over medium heat until thickened and bubbly. Cool and set aside.

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a deep 9-inch pie plate. Pour meat mixture into pastry shell. Roll out remaining pastry to 1/8-inch thickness; place over filling. Trim edges; seal and flute. Cut slits in top to allow steam to escape. Bake at 350° for 45 minutes or until golden brown.

Created date

February 2010