This Hearty Steak and Potato Bake is a comforting dish featuring tender steak, savory vegetables, and a flaky crust, perfect for a family dinner.
Ingredients
2 3/4 cups all-purpose flour
1 pinch kosher salt
as needed tablespoons lard
as needed tablespoons ice-cold water
2 1/2 tablespoons flour
1 teaspoon dried thyme
to taste teaspoon paprika
to taste teaspoon black pepper
to taste teaspoon ginger
to taste teaspoon allspice
as needed tablespoons olive oil
as needed pounds steak
1 medium onion
1 cup beef broth
1 cup red wine
2 medium potatoes
2 medium carrots
Method
In a large bowl, mix 2 3/4 cups of all-purpose flour with a pinch of kosher salt. Incorporate cold lard until the texture resembles sandy crumbs.
Slowly add ice-cold water, one tablespoon at a time, stirring until the dough sticks together. Shape it into a ball, cut it in half, wrap in plastic wrap, and chill in the fridge while you prepare the filling.
In another bowl, blend together 2 1/2 tablespoons of flour, 1/2 teaspoon of dried thyme, paprika, black pepper, ginger, and allspice. Dredge the steak pieces in this seasoned flour mixture and set aside.
Heat olive oil in a skillet over medium-high heat. Add the seasoned steak along with chopped onion and cook until the onion is soft and the steak is browned, about 10 minutes. Pour in beef broth and red wine, then simmer until the mixture thickens, roughly 20 minutes.
On a floured surface, roll out one piece of pastry dough to fit a 10-inch pie dish. Lay it in the dish, cover with plastic wrap, and refrigerate. Roll out the second piece of dough and set aside.
Stir in diced potatoes and carrots into the skillet and cook until tender, about 20 minutes. Remove from heat and let it cool for about 10 minutes.
Preheat your oven to 400°F (200°C).
Pour the cooled beef and vegetable mixture into the pastry-lined pie dish. Sprinkle with the remaining 1/2 teaspoon of thyme, place the top crust over it, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Bake in the oven until the crust is golden brown and the filling is bubbling, about 30 minutes.
