Willie's Burger House

Steak Pot Pie Ingredients:


three-four pound steak, diced into sections or pieces

Pie dough (instructions below)

1/4 cup of unsalted butter

Pepper and salt

1 cup of milk (do not use non-fat milk)

4 cups steak stock

8" baking dish or pie pan


To Prepare:

Preheat the oven to 400 degrees. Place the pieces of steak in a big pot and add just enough water to cover the top of the steak. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is shredding. As the steak cooks, you may prepare the pie dough and butter the baking dish.

Cut the dough in half and then roll out one half to about 1/8 inch thick. Carefully put the rolled out dough in the bottom of the pan. If there is any leftover pie dough, trim it from the edges of the dish and set aside.

Put shredded steak in the pan and also the remaining dough. If possible, layer the steak and the remaining pie dough. Add the milk and evenly distribute with two tablespoons of the butter. Sprinkle with salt/pepper to taste.

Now take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other two tbsp of butter into little pats and distribute along the dough. Fold the pie dough in thirds and roll out. Repeat once more. This will ensure that the butter is blended into the pie dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then slice a hole in the top to allow hot air to escape.

Bake the steak pot pie in the oven for 35 to 45 minutes until the juices bubble and the crust is lightly browned.



Pie Dough

2 cups all-purpose flour

1 teaspoon of salt
1 cup butter, diced into small pieces or shortening

3/4 cup ice water

To Prepare:

In a large mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture resembles coarse meal, slowly add the ice water and combine just until the pie dough can hold together. Don't over mix, or else the dough will get "gummy". Wrap in plastic wrap and chill in the fridge for 60 minutes in order to "relax".