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