Steak and Sweet Potato Pie
Serves: 6 servings
  • ¼ cup all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon crushed red pepper
  • 1 pound tenderloin steak tips
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced white onion
  • 1 clove garlic, thinly sliced
  • 2 cups low-sodium beef broth
  • 1 large sweet potato, peeled and cubed
  • 2 cups roughly chopped kale
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • Garnish: fresh thyme
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together flour, thyme, salt, paprika, black pepper, ginger, allspice, and red pepper. Reserve 2 tablespoons flour mixture. Add steak tips to remaining mixture, stirring to coat.
  3. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and steak tips; cook, stirring frequently, until onions are tender and steak is browned on all sides, 8 to 10 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in reserved flour mixture; cook for 1 minute. Stir in broth until smooth. Add sweet potatoes, and bring to a boil. Reduce heat to medium-low; simmer until potatoes are fork tender, about 20 minutes. Stir in kale until wilted; remove from heat.
  4. On a lightly floured surface, unfold dough, and tuck corners under. Roll into a circle; carefully place dough over skillet. Crimp as desired. Brush with egg, and sprinkle with more black pepper, if desired.
  5. Bake until golden brown, 15 to 18 minutes. Let cool for 5 minutes before serving. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at