This steak and potato pie came about as a result of a pie-making contest I entered. I knew I wanted a savory pie and after a few days of pondering came up with this idea. Instead of pastry, the bottom crust is sliced potatoes and because of a happy accident the top crust is potato peel – which provides a delightful crunch. If I remember correctly (the contest was some years ago) I took second place. This recipe serves 4, but the leftovers are great and unlike with pastry crusts the crust doesn't become soggy – it just soaks up more flavor. (Larger image.) Makes 1 8-inch pie.

See Also

Honey-mustard Roasted Beets: Sweet, Earthy and Bright

Red Lobster Cheese Biscuits

Apple Spice Cookies: A Deliciously Spicy Treat

Ingredients

• 2 lg. Yukon gold potatoes
• 1 sm. carrot, peeled and cut into 1/4-inch rounds
• 2- 3 Tbsp. olive oil
• 12 oz. sirloin, sliced very thin and seasoned with salt and pepper
• 1/4 lb baby portabella mushrooms, sliced
• 1/2 md. onion, chopped
• 1/4 cup cut, frozen green beans
• 1 1/2 Tbsp. juniper berries, crushed
• 1/2 tsp dried thyme
• 1/4 tsp. ground rosemary
• Salt and pepper to taste
• 1 c beef stock
• 1/4 c red wine
• 4 Tbsp. butter, melted

• Prep Time: 30 minutes
• Cook Time: 40 minutes

• Total Time: 70 minutes
• Yield: Serves 2 with leftovers.

Preparation

1. Bring a large pot of salted water to a boil. Peel (reserving peelings) and slice potatoes into 1/8 inch thick rounds. Add potatoes to water and cook until just tender - about 5 minutes. Scoop out potatoes and drain, reserving water.

2. Bring pot back to a boil and toss in diced carrots. Cook until tender - about 10 minutes. Drain.

3. Pick the end pieces from the potatoes and beat with a hand mixer until smooth - You need about 1/4 cup of mashed potatoes.

4. Heat 1 – 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Brown sliced meat in two batches and save in the pot you cooked the potatoes and carrots in.

5. Add the remaining tablespoon of olive oil to the skillet and reduce heat to medium. Add mushrooms, onion, thyme, juniper, and rosemary to the skillet. Sprinkle with salt and cook until mushrooms have given up most of their liquid. Add mixture to steak.

6. Heat oven to 400F.

7. Deglaze the skillet with wine and reduce by half. Add stock and reduce by 1/3. Stir in mashed potatoes. Add to meat mixture along with carrots and frozen beans. Mix thoroughly.

8. Brush an 7 – 8 inch pie plate with melted butter and line the bottom and sides with overlapping slices of potato. Add meat mixture to pie. Cover outside edge of the pie with overlapping slices of potatoes. Rinse and dry the potato peelings and layer those over the center. Drizzle potatoes and peelings with remaining melted butter and season with salt and pepper.

9.

Cook on the middle rack of the oven for 35 - 45 minutes until lightly browned. Let cool 20 – 30 minutes before serving.