Steak & Potatoes Pie
Steak & Potatoes Pie
Ingredients
For the Potato Crust
- 9 Yukon Gold potatoes, medium-sized
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- to taste pepper
- 1/4 cup Parmesan cheese, grated
- as needed butter, for greasing
For the Onions
- 1 tablespoon unsalted butter
- 6 onions, sliced thin
- 1/2 teaspoon kosher salt
For the Steak
- 2 pounds flank steak
- as needed salt
- as needed pepper
For the Compound Butter
- 1 stick butter, softened
- 2 teaspoons red pepper flakes, or Aleppo
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1 tablespoon dry parsley
Everything Else
- 8 ounces Manchego cheese, grated
Instructions
- 1
Preheat the oven to 425°F. Grease a 9-inch springform pan generously with butter.
⏱️ 10 min•🌡️ 425
- 2
Add the potatoes to a large pot, add a generous pinch of salt, and enough water to cover the potatoes. Bring the water to a boil.
⏱️ 10 min
- 3
Boil the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 4
Strain the potatoes and let them air-dry for about 5 minutes.
⏱️ 5 min
- 5
Add the dried potatoes to the greased springform pan. Use the bottom of a jar to smash the potatoes, then use your hands to spread the mashed potato so that it covers the base and the sides of the pan, forming a crust.
⏱️ 10 min
- 6
Brush the potato crust with olive oil, season with kosher salt and pepper, then sprinkle a layer of grated Parmesan cheese over the crust.
⏱️ 5 min
- 7
Bake the potato crust on the top rack of your oven for 25 minutes. Remove from the oven and set aside. Lower the oven temperature to 375°F.
⏱️ 25 min•🌡️ 425
- 8
While the crust bakes, add 1 tablespoon of unsalted butter to a large skillet and heat over medium-high heat. Add the sliced onions and 1/2 teaspoon of kosher salt.
⏱️ 2 min
- 9
Cook the onions for 8 minutes on medium-high heat, stirring occasionally. Reduce the heat to medium-low and continue to cook until the onions are a golden brown, about 15-20 minutes.
⏱️ 25 min
- 10
While the onions cook, prepare the compound butter. Add the softened butter, red pepper flakes (or Aleppo), 1/2 teaspoon kosher salt, smoked paprika, and dry parsley to a bowl. Use a spoon to mash and combine all ingredients thoroughly. Set aside.
⏱️ 10 min
- 11
Preheat your grill to high heat. Season the flank steak generously with salt and pepper.
⏱️ 5 min
- 12
Grill the steak for 4-5 minutes on each side for medium-rare. Let the steak rest for 10 minutes before slicing it into 1-inch cubes.
⏱️ 20 min
- 13
Fill the baked potato crust with alternating layers of the cooked onions, cubed steak, dollops of the compound butter, and grated Manchego cheese. Finish with a final layer of Manchego cheese on top.
⏱️ 10 min
- 14
Bake the pie in the preheated 375°F oven for 15 minutes or until the cheese has melted and is bubbly.
⏱️ 15 min•🌡️ 375
- 15
Let the pie rest for 5 minutes before cutting and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Potatoes Pie
For the Potato Crust
- 9 Yukon Gold potatoes, medium-sized
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- to taste pepper
- 1/4 cup Parmesan cheese, grated
- as needed butter, for greasing
For the Onions
- 1 tablespoon unsalted butter
- 6 onions, sliced thin
- 1/2 teaspoon kosher salt
For the Steak
- 2 pounds flank steak
- as needed salt
- as needed pepper
For the Compound Butter
- 1 stick butter, softened
- 2 teaspoons red pepper flakes, or Aleppo
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1 tablespoon dry parsley
Everything Else
- 8 ounces Manchego cheese, grated
Instructions
- 1
Preheat the oven to 425°F. Grease a 9-inch springform pan generously with butter.
⏱️ 10 min•🌡️ 425 - 2
Add the potatoes to a large pot, add a generous pinch of salt, and enough water to cover the potatoes. Bring the water to a boil.
⏱️ 10 min - 3
Boil the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 4
Strain the potatoes and let them air-dry for about 5 minutes.
⏱️ 5 min - 5
Add the dried potatoes to the greased springform pan. Use the bottom of a jar to smash the potatoes, then use your hands to spread the mashed potato so that it covers the base and the sides of the pan, forming a crust.
⏱️ 10 min - 6
Brush the potato crust with olive oil, season with kosher salt and pepper, then sprinkle a layer of grated Parmesan cheese over the crust.
⏱️ 5 min - 7
Bake the potato crust on the top rack of your oven for 25 minutes. Remove from the oven and set aside. Lower the oven temperature to 375°F.
⏱️ 25 min•🌡️ 425 - 8
While the crust bakes, add 1 tablespoon of unsalted butter to a large skillet and heat over medium-high heat. Add the sliced onions and 1/2 teaspoon of kosher salt.
⏱️ 2 min - 9
Cook the onions for 8 minutes on medium-high heat, stirring occasionally. Reduce the heat to medium-low and continue to cook until the onions are a golden brown, about 15-20 minutes.
⏱️ 25 min - 10
While the onions cook, prepare the compound butter. Add the softened butter, red pepper flakes (or Aleppo), 1/2 teaspoon kosher salt, smoked paprika, and dry parsley to a bowl. Use a spoon to mash and combine all ingredients thoroughly. Set aside.
⏱️ 10 min - 11
Preheat your grill to high heat. Season the flank steak generously with salt and pepper.
⏱️ 5 min - 12
Grill the steak for 4-5 minutes on each side for medium-rare. Let the steak rest for 10 minutes before slicing it into 1-inch cubes.
⏱️ 20 min - 13
Fill the baked potato crust with alternating layers of the cooked onions, cubed steak, dollops of the compound butter, and grated Manchego cheese. Finish with a final layer of Manchego cheese on top.
⏱️ 10 min - 14
Bake the pie in the preheated 375°F oven for 15 minutes or until the cheese has melted and is bubbly.
⏱️ 15 min•🌡️ 375 - 15
Let the pie rest for 5 minutes before cutting and serving warm.
⏱️ 5 min