Ingredients
1 box (2) pie crusts
1 lb. sirloin, cubed
1 medium baking potato, cubed and parboiled
1 small sweet onion, chopped
Lawrey’s Seasoning Salt
herbs (whatever you like: parsley, Italian Seasonings, thyme, etc.)
garlic powder
Kitchen Bouquet or Liquid BV (beef flavoring)
1 egg, beaten
Preparation
Preheat oven to 400°.
Line pie pan with one pie crust. Layer: steak, potatoes, onions. Sprinkle with seasoning salt, herbs and garlic powder to taste. Pour Kitchen Bouquet or Liquid BV over all (I usually use enough to give it some good flavor and keep the meat moist/no less than 1 tablespoon). Top with another pie crust and cut off excess around edges. Baste with one beaten egg and poke holes to vent crust.
Bake pie for 15 minutes, then lay a piece of foil over the top to keep crust from burning. Lower temperature to 350° and bake 45 minutes.
