October 1st, 2008

Steaky Casserole Pie

How in the heck did it get to be October? What is the deal with that?

So, now that we’re officially in fall, the weather will start to get a little crisper. I watched a bit of the White Sox game in Chicago last night and all the fans were wearing jackets.

Cold weather is upon us, people. We might as well accept it.

But some really great things come along with that cool weather. For instance, I love bulky sweaters that keep me toasty and I love hearty foods that keep my insides warm.

So in honor of nippy nights and brisk days, I give you this recipe for Steaky Casserole Pie. It’s sure to keep you and yours warm through the night!

Steaky Casserole Pie


1 large onion, sliced
1/3 cup shortening
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground ginger
1-1/2 teaspoons ground allspice
1-1/2 pounds boneless round steak, cut into 1-inch cubes
2 cups boiling water
1-1/2 cups diced peeled potatoes
1 cup diced carrots
1 cup frozen peas
Pie pastry (9 to 10 inches)

In a Dutch oven, lightly brown onion in shortening. Meanwhile, combine flour, salt, pepper, ginger and allspice in a plastic bag.
Place meat cubes in the bag, a few pieces at a time, and shake well to coat. Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer for 1 hour or until meat is tender, stirring occasionally.
Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas and continue cooking until all vegetables are tender, about 10 minutes. Spoon meat mixture into a 9-in. square baking pan.
Roll pastry out to a 10-in. square; place over meat mixture and seal edges to pan. Cut several small steam vents in crust.
Bake at 450° for 25-30 minutes or until pastry is browned.

Recipe and photo courtesy of grouprecipes.com.

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