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Beef and Potato Pie

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 4 servings


  • 1 - pound stew beef, cubed
  • 1 - teaspoon salt
  • 1/4 - teaspoon pepper
  • 3 - Tablespoons all-purpose flour
  • 3 - Tablespoons vegetable oil
  • 1 - cup onions, sliced
  • 2 - cups water, boiling
  • 2 - potatoes, diced


Preheat oven 425-degrees F.

  1. Dredge the beef with mixed salt, pepper, and flour. 
  2. Reserve leftover the flour.
  3. In a frying pan at moderate heat, add the oil and saut� the onions in it until tender and golden brown. 
  4. Remove from pan.
  5. Sear the beef in the same pan, turning until well browned. 
  6. Place beef in stockpot, add sautéed onions and leftover flour. 
  7. Simmer the beef and onions for 1-hour. 
  8. Add potatoes and cook an additional 15 minutes.
  9. To make the pie crust, sift the flour and salt into a mixing bowl. 
  10. Using a spatula cut in the shortening. 
  11. Add the egg and lightly bend into the dough. 
  12. On a floured board, roll dough about 1/4-inch thickness. 
  13. This is enough dough for 2 crusts.
  14. Place the first crust on bottom of a deep baking dish. 
  15. Stir the beef and mix well. 
  16. Pour the meat mixture into the baking dish. 
  17. Take the second crust and place and cover baking dish. 
  18. Slash a small vent in the center of the top crust. 
  19. You want to seal and crimp the crust edges together. 
  20. Bake in oven 30 minutes.



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