By Yankee Magazine

Feb 14 2007

This Beefsteak Pie recipe makes a good sturdy version of an old favorite.


Serves 6-8


3 pounds lean beefsteak cut in 1-inch cubes
1/4 cup butter
1/4 cup olive oil
3 tablespoons flour
1 can beef consomme
1 cup dry burgundy
2 medium onions, thinly sliced
1 pound fresh mushrooms, sliced
1 cup chopped celery and leaves
1-1/2 teaspoons dill weed
1 bay leaf
1 tablespoon Worcestershire sauce
salt and pepper
1 unbaked 9″ pie shell
1 tablespoon melted butter


Brown beef in butter and olive oil in large skillet. sprinkle with flour. Stir in next 9 ingredients. Cover and simmer for 45 minutes. Remove bay leaf. Put into 2-quart casserole and cover with pie shell. Seal edges with fork, brush with melted butter, and bake at 350 degree F. for 30 minutes, or until crust is golden brown.