Like a steak and kidney pie, sans kidney.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Steak Pie
Filling:
1 1/2 cups thinly sliced onion
1/3 cup shortening
1 1/2 lbs. tender round steak, cut in 1/2″ pieces
1/3 cup flour
3 tsp. salt
1/4 tsp. each celery salt, onion salt, thyme, pepper
1 Tbsp. Worchestershire Sauce
1 cup raw potatoes, peeled and cut in 1/2″ cubes
1/2 cup diced carrots
1/2 cup peas
Golden egg pastry
1 cup sifted flour
1/2 tsp. salt
1/3 cup shortening
1 egg, slightly beaten
For filling: Fry onions in shortening until clear and yellow. Remove onions and hold in reserve. Roll steak in mixture made from flour, celery salt, onion salt, thyme and pepper. Sear in hot fat unitl brown on both sides.
Add water, Worcestershire Sauce. Sprinkle in remaining flour mixture. Blend. Cover and simmer one hour. Add raw potatoes, carrots and peas. Cook ten minutes longer. Place in baking dish with cooked onions on top and cover with pastry.
For pastry: Mix ingredients as for regular pie crust. Add slightly beaten egg and mix thoroughly. Roll into round or rectangle about 1 inch larger than the baking dish. Fit pastry over edge and seal. Cut small v-shaped vents in pastry to let out steam. Bake at 450 degrees 25 to 30 minutes.
Yesterdish suggestions: The recipe doesn’t specify a quantity of water, but I’d say about a cup and a half. And by water, I mean beer, and by as cup and a half I mean a 12-ounce bottle.