Cube Steak Pot Pie

Easy, Cornish inspired pot pie filled with seasonal winter vegetables and budget friendly cube steak. Blanketed with the flakiest, lard and butter crust. Rustic, family style meal perfect for any night of the week.

Print Recipe Pin Recipe

Cuisine Cornish inspired

Servings 6

Ingredients

Crust Ingredients

2 cups pie/pasty flour
¼ cup 57g cubed cold butter
¼ cup 57g cold lard
Ice cold water added gradually, around ½ cup
2 tsp Redmond’s Real Salt+ more for sprinkling
1 egg yolk + 1 tbsp water

Filling Ingredients

1 cup (1/2 med rutabaga) peeled, diced small
1 cup (2 med carrots) peeled, diced small
2 cups (2 medium Yukon Gold potatoes) peeled, diced small
2 cups cabbage shredded
1 ½ cups sweet onion diced
13-16oz oz cube steak cut into bites
1 tsp thyme
2 tsp oregano
½ tsp fennel seed
1 tsp salt
¼ tsp ground black pepper
4 tbsp butter cubed

Instructions

To make the crust, in a chilled bowl, cut butter and lard into flour and salt.
Add ice water tablespoon at a time until dough is formed, around ½ cup.
Flatten into a disk, fold over itself then tightly wrap in plastic. Refrigerate for at least 3 hours.
Preheat oven to 325F.
To prepare the filling, combine all ingredients besides the butter. Mix well to incorporate seasonings.
Transfer to a 12 inch skillet or pie pan.
Top with cubed butter.
Roll out crust. Lightly flour to prevent sticking.
Cover skillet with pie crust. Trim excess. Crimp sides. Baste with egg and water mixture. Cut slits for ventilation.
Bake 1 ½ hours. Broil for a few minutes, watch close so it doesn’t burn.

Keyword All Grass Farms, Cast iron skillet, Cornish pasty, cube steak, One pot dinner, Pot pie, rutebaga