Flank Steak Pie

What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one particular idea came to mind. Make a savory, steak pie. A nice, warm flaky pastry crust with savory beef and vegetable in a herbed gravy make for  a delicious meal. Made with leftovers and pantry items, it’s quick and easy.

Flank Steak Pie

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Kevin

Serves: 6

Ingredients

• 2 cups chopped leftover flank steak
• 1 can condensed Golden Mushroom soup
• ¼ cup dry white wine (optional)
• 1 cup frozen peas
• 2 chopped carrots cooked
• 1 can sliced potatoes
• 1 tsp dried rosemary
• 1 garlic clove crushed and chopped
• Puff pastry or Pie Crust, thawed - top and bottom
• salt and pepper to taste

Instructions

1. Preheat over to 425°.
2. In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.
3. In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pie crust. Tuck in the edges to seal and with a fork prick holes to vent the steam.
4. Bake for 20 minutes and serve with a mixed green salad.

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