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Steak Pot Pie



I have had this recipe for steak pot pie for a long time. I have no idea where I got it from. I usually modify my recipes as well to the tastes of my men who have limited taste palettes. This is similar to my chicken pot pie recipe.


3/4 cup diced onion

4 tablespoons cooking oil

1/4 cup flour

1 teas salt

1/2 teas pepper

1/2 teas paprika

(optional) pinch of alspice and/or ginger

1 lb boneless round steak

2 1/2 cups hot water

3 potatoes

1 carrot

2 pie crusts


Saute 3/4 cups diced onions in 4 tab cooking oil. I did not measure my onions. I just cut up one onion.

While the onions are cooking, cut up 1 lb of steak into bit-size pieces. I did not even look at the size of my steak or the kind of steak. I merely took what I had.

Combine dry ingredients in a plastic bag (1/4 cup flour, 1 teas salt, 1/2 teas pepper, 1/2 teas paprika, optional alspice and ginger). Add meat and shake well.

Dump the coated meat into the onions and cook until meat is done. Note that the flour in the oil is actually making the roux which will thicken the sauce.

While the meat is browning, cut up 3 potatoes and 1 carrot.

There is some extra time in this step while waiting for the meat to finish browning, so grab a cup of tea and relax a bit. The meat and onions are so yummy, it is also okay to taste a bit.

Add 2 1/2 cups water and simmer a bit to tenderize meat. No time is listed on my recipe, so take another sip of tea and continue with the next step when it feels right.

Add potatoes and carrots. Simmer for 10 minutes, stirring occassionally. Now is a good time to turn on the oven to pre-heat to 450 degrees.

While the concoction is simmering for 10 minutes, prepare the pie crust. The recipe calls for 2 pie crusts, so they may come in their own metal pans. Just put one pan on top of a cookie sheet to catch any spills in the oven. Have the second crust ready to put on top after the first one is filled. I decided to use the refrigerated pie dough as I shared in my chicken pot pie recipe (see images on how to create on that page) to make individualized steak pot pies. Another option is to make your own pie dough from scratch.

I tasted. I always taste. I found it needed some more salt and pepper, so I shook some on. Doesn't it look like steamy goodness?

Pour into the pie crust and top with the other pie crust. Drink some more tea. Look out the window.

I had leftover because I probably had more than 1 lb of steak. I put the mixture into two meal prep containers and added some cooked rice and other veggies. Just like that I had two lunches pulled together for that week. Yummy stuff! So much could be done with this mixture. It would make a great Shepherd's Pie or Cottage Pie simply by putting into a dish and topping with potatoes and cheese to bake another day.

Bake at 450 for 25-30 minutes.

My individual steak pot pies popped out easily with a fork.

I cut one open so you could see the insides. I cut up a pear as my side, but a green salad would also be perfect.

Copyright Cheryl Rutledge-Brennecke
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