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Cheesy Steak and Potato Pie with Buttery Herb Crust

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This cheesy steak and potato pie features juicy steak, creamy potatoes, gooey cheese, and a golden, flaky herb-packed crust. It’s the ultimate comfort food, perfect for cozy dinners, potlucks, or special occasions.

Ingredients

Scale
  • 1 lb sirloin or ribeye steak, cut into small cubes
  • 2 large Yukon Gold or Russet potatoes, peeled and diced (about 14 oz total)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup mozzarella cheese, grated
  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 2–3 tbsp fresh herbs (parsley, thyme, chives), finely chopped
  • 1 tsp salt (for crust)
  • 6–7 tbsp ice water
  • 1 egg yolk (for egg wash)
  • 1 tbsp milk or cream (optional, for egg wash)

Instructions

  1. In a large bowl, combine flour, salt, and chopped fresh herbs for the crust.
  2. Add cold butter and rub into the flour until the mixture resembles coarse crumbs.
  3. Drizzle in ice water, mixing gently until the dough just comes together. Divide in half, shape into discs, wrap, and chill for at least 30 minutes.
  4. Heat olive oil in a large skillet over medium-high heat. Sear steak cubes for 2-3 minutes until browned but still pink inside. Remove to a plate.
  5. In the same skillet, sauté onion for 3-4 minutes until softened. Add garlic and cook for 30 seconds.
  6. Add diced potatoes and cook for 5-7 minutes, stirring occasionally.
  7. Pour in beef broth and Worcestershire sauce. Simmer, cover, and cook for 5-7 minutes until potatoes are fork-tender and liquid is mostly absorbed.
  8. Return steak to the pan, add frozen peas, season with salt and pepper, and stir to combine. Remove from heat and let cool slightly.
  9. Preheat oven to 400°F (200°C).
  10. Roll out one disc of dough to fit a 9-inch pie dish. Press into the dish.
  11. Spoon in the cooled steak and potato filling. Sprinkle cheddar and mozzarella cheese over the filling.
  12. Roll out the second disc of dough and place over the filling. Trim, seal, and crimp the edges.
  13. Cut a few small slits in the top crust to vent steam. Brush with egg yolk mixed with milk or cream.
  14. Bake for 35-40 minutes, or until the crust is deep golden and the filling is bubbling.
  15. Let the pie rest for at least 15 minutes before slicing. Serve warm.

Notes

Chill your dough for at least 30 minutes for a flaky crust. Sear steak quickly to keep it tender. Let the filling cool before assembling to prevent a soggy crust. Bake on the lower oven rack for a crisp bottom. Adapt with gluten-free flour or vegan cheese as needed. Leftovers reheat well and can be frozen.

Nutrition

Keywords: steak pie, cheesy steak and potato pie, comfort food, savory pie, herb crust, family dinner, beef pie, easy pie recipe

Find it online: https://tastypierecipes.com/cheesy-steak-and-potato-pie-recipe-easy-buttery-herb-crust-guide/