Deep-Dish Steak and Vegetable Pie

This is another recipe in the 90s Better Homes and Gardens magazine I picked up at the library. This pot pie is super rich. It makes 6 servings.

 

 

 

 

 

 Deep-Dish Steak and Vegetable Pie

1  refrigerated pie crust
1-1/2  pounds  boneless beef sirloin steak , trimmed/cut into 3/4-inch pieces
2  tablespoons  cooking oil
1/2  cup  beef broth
1/4  cup  dry white wine or beef broth
2  cloves  garlic, minced
1-1/4  teaspoons  dried marjoram, crushed
1 bay leaf
1/4  teaspoon  salt
1/4  teaspoon  pepper
2 medium  parsnips, peeled and cut into 1/2-inch pieces
2 tablespoons  margarine or butter
1 medium  red or green sweet pepper, cut into 1/2-inch pieces
2 small  carrots, thinly sliced
1  onion, chopped (1/2 cup)
1/3 cup  all-purpose flour
1 cup  half-and-half or light cream
3/4  cup loose-pack frozen peas
1  beaten egg

In a large skillet brown meat, half at a time, in oil. Drain fat, if needed. Return all of the meat to skillet. Stir in broth, wine, garlic, marjoram, bay leaf, salt, and pepper. Bring to boiling. Add parsnips. Reduce heat; simmer, covered, 10 minutes.

Meanwhile, in a large saucepan melt margarine or butter. Add sweet pepper, carrot, and onion. Cook and stir until onion is tender but not brown. Stir in flour. Add half-and-half or cream; cook and stir until thickened and bubbly. Stir in the meat mixture; add the peas. Heat through. Transfer the mixture to a 2-quart casserole; set aside.

Center pie crust over top of casserole. Trim pastry 1 inch beyond edge of the casserole. Turn pastry edge under and press gently to adhere to edge of casserole.

Bake in a 400F oven for 25 to 30 minutes or until crust is golden brown.

Per my calculations – Per serving – Calories: 688, Total Fat: 42.5g, Sat. Fat: 15.8g, Carbs: 37.6g, Fiber: 4.6g, Protein: 38.3g

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