Follow these steps for perfect results
boneless round steak
trimmed
russet potatoes
pealed and cubed
onion
sliced and separated
flour
salt
to taste
pepper
to taste
water
pie crust
to cover top of pie
Pre-heat oven to 350°F.
In a deep glass baking dish, layer meat, potato and onion.
Sprinkle flour over each layer.
Salt and pepper each layer.
Pour water slowly over the layers.
Top with rolled out pie crust.
Roll edges of crust under around the edge and flute to seal edges to pan.
Vent with a knife several times.
Bake at 350° F for about one hour until water bubbles and gravy have formed.
Pierce with a cake tester through vents for doneness of potatoes.
Expert advice for the best results
For a richer gravy, add a tablespoon of Worcestershire sauce.
Brush the pie crust with an egg wash for a golden-brown color.
Ensure the potatoes are fully cooked before removing from the oven.
Everything you need to know before you start
20 minutes
Pie can be assembled ahead of time and refrigerated before baking.
Serve warm in wedges, allowing the gravy to pool.
Serve with a side of green vegetables like peas or green beans.
Accompany with a dollop of mashed potatoes.
Complements the savory flavors.
Earthy notes pair well with the beef.
Discover the story behind this recipe
Traditional comfort food, often eaten during colder months.
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