March ~ Steak Shepherd’s Pie

This pie was a huge hit. It's a meat and potatoes kind of meal and is really flavorful.  Everyone had seconds, who could get there fast enough!  Guess we'll be having this one again!

Steak Shepherd’s Pie

Steak Shepard's Pie

Ingredients:

  

1 refrigerated pie crust

1 lb. round steak, cubed

¼ cup flour

½ tsp salt

1/8 tsp pepper

1 4oz can mushrooms (I used fresh mushrooms)

1 cup beef broth

2 med potatoes, diced

3 med carrots, peeled and sliced

1 egg, beaten

Directions:

Mix flour, salt and pepper in gallon size plastic bag.  Add cubed steak and shake until coated.  Save remaining flour.

Heat large skillet with a little butter and add meat.  Cook, stirring frequently until browned.  Stir in reserved flour.

Drain mushroom liquid into cup. (If you use fresh, just use more broth).  Add both to measure 1 cup.  Add to meat and bring to boil.  Cover, simmer stirring frequently for 1 hour or until meat is tender.  (Add broth as necessary).

Add vegetables and toss to coat. Turn into 9-inch pie plate.  Add additional ½ cup broth.

Place pie crust on top of filing and cut steam vents.  Brush with egg.  Bake at 400* for 35-40 minutes until browned.

ALL GONE!