Steak and Potato Pie is the perfect comfort food for cool weather. This recipe is a great way to transform leftover steak or roast beef into a hearty, satisfying meal that feeds a crowd.
Steak and Potato Pie
One weekend I had more steaks left over than I expected. At first I planned to make beef stroganoff, but I was out of mushrooms, which I consider essential for that dish. Instead, I turned those extra steaks into this delicious steak and potato pie — and I’m so glad I did. The filling is rich and comforting, and the homemade crust finally came out just the way I wanted.
You can use leftover grilled steaks, pan-seared steak, or roast beef for the filling. Dice the meat into bite-sized pieces and set aside. This pie is forgiving: use whatever cut you have, and adjust seasoning to taste.
Dice red potatoes into 1/2-inch pieces, season them well, and roast for about 15–20 minutes at 350°F (175°C) so they start to cook through. Pre-cooking the potatoes shortens the final baking time and ensures the filling finishes evenly. If you prefer, microwave the diced potatoes for 3–5 minutes instead of roasting.
If you have gravy from a roast, use it as the base for the filling. Otherwise, beef stock works very well and keeps the filling flavorful. This pie is versatile — you can use frozen, fresh, or leftover vegetables, and adjust amounts to suit your pantry.
Combine the vegetables with the gravy or beef stock, add the roasted potatoes and diced meat, then transfer the mixture into a prepared baking dish. Top with a rolled-out pie crust, brush with egg wash, and bake until the crust is golden and the filling is bubbling.
Roll your pie crust between two sheets of parchment to the size needed for your baking dish, then place it over the filling. Trim and crimp the edges, add vents on top for steam to escape, and brush with an egg wash before baking.
Bake for about 40–45 minutes at 350°F (175°C), or until the pastry is golden and the filling is hot and bubbling. Let the pie rest for about 20 minutes before slicing to help the filling set. Serve with a large, crisp salad for balance and freshness.
Leftovers reheat well and make excellent packed lunches. The combination of tender beef, seasoned potatoes, and a rich pan gravy inside a flaky crust is comforting and filling — ideal for family dinners during colder months.
Steak and Potato Pie
A rich, hearty pie filled with diced steak, roasted potatoes, vegetables, and a savory beef gravy, finished with a golden, flaky crust. A perfect meal for fall and winter evenings.
Ingredients
Upper Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold salted butter, diced into small cubes
- 1/4 cup ice water, plus 2–3 teaspoons more if needed
- 1/4 teaspoon salt
Filling:
- 3 large red potatoes, diced into 1/2-inch pieces
- Salt, pepper, garlic salt, onion powder, and seasoning salt, to taste
- 1/2 large onion, thinly sliced
- 1/3 cup salted butter
- Heaping 1/4 cup flour
- 1/3 cup dry red wine (optional)
- 2 cups beef stock or gravy
- 1 clove garlic, thinly sliced
- 1 cup corn
- 1 cup peas
- 1 cup sliced carrots
- 3 cups diced leftover steak or roast beef
- 1/8 teaspoon dried thyme
- 1 bay leaf
Egg Wash:
- 1 egg
- 2 teaspoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- Make the pie crust: Combine 1 1/4 cups flour and 1/2 cup cold cubed butter in a bowl. Cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water gradually, mixing with a fork until the dough just holds together. Avoid overmixing. Wrap the dough and chill in the refrigerator while you prepare the filling.
- Prepare the potatoes: Peel if desired, then dice into 1/2-inch chunks. Toss with seasoning (salt, pepper, garlic salt, onion powder, seasoning salt). Spread on a baking sheet and roast for 15–20 minutes at 350°F, or microwave for 3–5 minutes if you prefer.
- Make the filling: Sauté the sliced onion in 1/3 cup butter over medium-low heat for 2–3 minutes until soft and translucent. Sprinkle the heaping 1/4 cup flour over the onions and stir to combine, cooking for 1–2 minutes to remove the raw flour taste.
- Add the red wine (if using) and beef stock, stirring well. Simmer over low heat until the sauce thickens slightly.
- Stir in the garlic, corn, peas, carrots, diced beef, thyme, and bay leaf. Simmer gently for about 5 minutes to blend flavors. Fold in the roasted potatoes, remove the bay leaf, and remove from heat.
- Transfer the filling to a greased deep-dish pie pan or a medium baking dish. Roll out the chilled pie dough between two sheets of parchment and place it over the filling. Trim and tuck the edges, cut a few vents in the top crust, and brush with the egg wash (beat the egg with 2 teaspoons milk).
- Bake at 350°F for 40–45 minutes, until the crust is golden brown and the filling is bubbling. Let the pie rest for 20 minutes before serving to allow the filling to set.
Notes
This recipe is very adaptable. Swap in different vegetables you have on hand, such as green beans or mushrooms, or use frozen diced potatoes to save time. A store-bought pie crust can be used for convenience. If you have leftover gravy from a roast, it makes an excellent base for the filling.
Nutrition Information (approximate)
Yield: 10 servings — Serving Size: 1
Amount per serving (estimate): Calories 490; Total Fat 31g; Saturated Fat 16g; Trans Fat 1g; Unsaturated Fat 12g; Cholesterol 135mg; Sodium 465mg; Carbohydrates 26g; Fiber 3g; Sugar 3g; Protein 26g.
Nutrition estimates are approximate. Consult a trusted source if you require precise values for medical reasons.
Serve this pie with a big, crisp green salad to cut through the richness. It’s an ideal family dinner that makes great leftovers and showcases how a few simple pantry ingredients can become something special.
