Prairie Bake

Step 1 -In the bowl of a food processor, pulse together 2 cups of the flour, the cornmeal, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the pepper until combined.

Step 2 -Add 1 cup of the cold butter and pulse together until the mixture is crumbly.

Step 3 -With the processor running, add the buttermilk in a slow, steady stream just until the dough comes together.

Step 4 -Using the extra flour, lightly dust a work surface. Turn the dough out onto the floured work surface.

Step 5 -Divide the dough in half.

Step 6 -Shape each portion into a disk and wrap them individually in plastic wrap.

Step 7 -Refrigerate the dough disks for at least 1 hour.

Step 8 -Using the extra flour, lightly dust another work surface. Roll one portion of the dough into a 10x14-inch rectangle, reserving the other dough disk for another use.

Step 9 -Preheat the oven to 375 degrees F.

Step 10 -Spray a 9x13-inch baking dish with cooking spray.

Step 11 -In a large Dutch oven, add the potatoes and enough of the extra water to cover them by about 1 inch.

Step 12 -Bring the potatoes to a boil over medium-high heat.

Step 13 -Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes, adding the carrots during the last 5 minutes of cooking.

Step 14 -Drain the potatoes and the carrots well and set them aside.

Step 15 -In the Dutch oven, heat 2 tablespoons of the oil over medium heat.

Step 16 -Add the onions and cook, stirring occasionally, until golden-brown, about 15 minutes.

Step 17 -Transfer the onions from the pot.

Step 18 -In the Dutch oven add 2 tablespoons of the oil over medium-high heat.

Step 19 -Season the steak with 1 teaspoon of the salt and the remaining pepper.

Step 20 -Add 1/2 of the steak to the pot and cook until browned, about 2-3 minutes per side.

Step 21 -Transfer the steak from the pot.

Step 22 -Repeat the cooking process with the remaining oil and the remaining steak.

Step 23 -Melt the remaining butter in the Dutch oven over medium heat.

Step 24 -Add the remaining 1/2 cup of the flour and cook, stirring constantly, until golden, about 1 minute.

Step 25 -Gradually stir in the beef broth and cook, stirring constantly, until thickened, about 10 minutes.

Step 26 -Stir in the cooked potato mixture, the onions, the steak, and 1 tablespoon of the rosemary and cook the mixture until it just comes to a simmer.

Step 27 -Pour the steak-potato mixture in the prepared pan.

Step 28 -Top the pan with the prepared cornmeal-buttermilk pie dough.

Step 29 -Cut decorative slits into the dough to let the steam escape.

Step 30 -In a small bowl, whisk the egg and the remaining 1 tablespoon of the water together.

Step 31 -Brush the egg wash over the dough.

Step 32 -Sprinkle the dough with the remaining salt.

Step 33 -Bake until the crust is golden-brown and the filling is bubbly, about 20-25 minutes.

Step 34 -Let the bake stand for 10 minutes.

Step 35 -Garnish with the extra rosemary and serve.