Ingredients
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- 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.
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In a large skillet over medium-high heat, melt butter.
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Add flour, whisk and cook for 1 minute.
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Add beef broth, milk, and bouillion.
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Simmer until thickened, stirring often (about 5 minutes).
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Add peas, carrot, boiled potatoes, and marinated steak bites, mix well.
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In a prepared 9-inch pie pan, add the bottom pie crust.
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Pour the steak mixture on top of the crust.
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Cover with the second pie crust.
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Using a fork, seal the edges of the two pie crusts together.
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Brush the top lightly with egg.
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Make 4-5 small cuts in top crust to vent.
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Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)