Steak and Potato Pie

Steak and Potato Pie 2 1/2 lb top sirloin steak bite size cubes 1/3 cup all purpose flour 1 tsp garlic salt 1 tsp black pepper 1/2 tsp smoked paprika 1/2 tsp ground cumin 2 Tbsp olive oil 2 Tbsp butter 2 cups low sodium beef broth 2 Tbsp steak sauce i.e. A.1. 3 Tbsp ketchup 1 cup diced portabella mushrooms 1 medium sweet onion diced 1 large sprig fresh Thyme 1 bay leaf 3 cups golden potatoes 1/2-inch cubes 1 package refrigerated pie crusts (2 crusts) 1 large egg beaten with 1 Tbsp cold water Place steak cubes, flour, garlic salt, pepper, paprika and cumin into a large plastic storage bag. Seal bag and toss to coat. In a large Dutch oven or heavy bottomed pot, heat the oil and butter. Add flour coated steak. Cook over medium high just until browned on all sides. Add broth, ketchup, steak sauce, mushrooms, onion, thyme and bay leaf to the pot. Bring to a boil then Immediately lower the heat to medium low, Cover and simmer for 45 minutes. Add cubed potatoes to the pot. Cover and simmer for another 30 minutes or until fork tender. Remove from heat and remove bay leaf and thyme. Cool slightly or chill overnight. (Tip: Filling may be chilled then placed into freezer bag and frozen for future meal) To prepare: Preheat the oven to 350°F. Bring pie crusts to room temperature per package instructions. Fit one crust firmly onto the bottom and sides of a 10-inch cast iron skillet Pour filling into crust. Top with second crust and crimp the edges together. Cut slits on top. Brush with beaten egg. Bake for 40-45 minutes until golden. Rest for 15 minutes, cut and serve.