Steak and mushroom pot pie
Steak and mushroom pot pie
Introduction
This steak and mushroom pot pie delivers rich, savory comfort in every bite. Tender beef and earthy mushrooms simmer in a creamy herb gravy, then get tucked under a golden, flaky pastry lid. It's hearty enough for a weekend dinner and impressive enough for guests.
Ingredients
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 cups sliced cremini mushrooms
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 1/4 cup flour
- 1 1/2 cups beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt to taste
Instructions
- Preheat oven to 400°F. Pat the steak pieces dry and season generously with salt and pepper.
- Melt 2 tbsp butter in a large, oven-safe skillet. Brown steak over medium-high heat until seared on all sides. Remove steak and set aside.
- Add remaining 1 tbsp butter to the skillet. Sauté onions and carrots until softened, about 5 minutes. Stir in garlic and mushrooms, cook for 5 more minutes.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in beef stock and Worcestershire sauce, stirring constantly until the sauce thickens.
- Return steak to the skillet, stir in thyme, and season with salt and pepper. Reduce heat and simmer for 5 minutes.
- Roll out the puff pastry to fit the skillet. Place the pastry on top of the filling, pressing lightly around the edges. Brush with beaten egg and cut a few slits to vent steam.
- Bake for 25–30 minutes until the pastry is puffed and golden brown. Rest for 5 minutes before serving.
Pro Tips & Notes
- Sear for Flavor: A proper sear on the steak builds a rich base for your filling.
- Prep Veggies First: Dice and slice all vegetables before you turn on the heat for smooth cooking.
- Thaw Pastry Properly: Let the puff pastry thaw in the refrigerator overnight so it bakes evenly.
- Vent the Crust: Small slits in the pastry release steam and keep the top crisp.
Nutrition Facts (per serving)
- Calories: 540
- Protein: 32g
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 3g
- Sodium: 620mg
Frequently Asked Questions
- Q: Can I make this ahead? A: Prepare the filling up to 2 days ahead, refrigerate, then top with pastry and bake when ready.
- Q: Can I use other mushrooms? A: Yes, white button or shiitake mushrooms work well.
- Q: Does it freeze well? A: Freeze the baked pie for up to 2 months, reheat covered with foil at 350°F until warmed through.