Ingredients
-
- ▢¼ cup (½ stick / 56 g) unsalted butter
- ▢2 pie crusts, 1 for top and 1 for bottom
- ▢2½ cups marinated steak bites, (previously cooked and slightly cooled)
- ▢1½ cups boiled potatoes, diced
- ▢1 cup cooked carrots, sliced
- ▢1 cup (134 g) peas, frozen
- ▢1 beef bouillon cube, crushed
- ▢1 cup (245 g) whole milk
- ▢2 cups (480 g) beef broth
- ▢½ cup (62.5 g) all-purpose flour
- ▢1 large egg, beaten (for egg wash)
Instructions
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- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add beef broth, milk, and bouillion.
- Simmer until thickened, stirring often (about 5 minutes).
- Add peas, carrot, boiled potatoes, and marinated steak bites, mix well.
- In a prepared 9-inch pie pan, add the bottom pie crust.
- Pour the steak mixture on top of the crust.
- Cover with the second pie crust.
- Using a fork, seal the edges of the two pie crusts together.
- Brush the top lightly with egg.
- Make 4-5 small cuts in top crust to vent.
- Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)
