Beef Pot Pie

🧂 Ingredients

• 1 1/2 lbs. top sirloin steak

  cubed
• 1 large onion

  chopped
• 1 leek

  green top removed, washed thoroughly and diced
• 4 cloves garlic

  minced
• 8 oz. mushrooms

  sliced
• 2 ribs celery

  diced
• 3 small carrots

  sliced
• 3 large Russet potatoes

  or any kind of potatoes (Yukon gold are great)
• 32 oz. beef broth
• 1 1/2 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1/2 tsp. liquid smoke
• 1 tsp. Worcestershire sauce
• 1 tbsp. dried parsley
• 2 large roma tomatoes

  diced
• 12 oz. green peas

  frozen
• 1/2 cup all-purpose flour

  or more, if needed (I used UNBLEACHED all-purpose flour)
• 3 tbsp. avocado oil
• 4 recipe for 2 top and bottom crust pies

  or 4 individual pie crusts

Instructions

• 1 Cut steak into cubes.
• 2 Melt avocado oil in a very large skillet.
• 3 Add beef.
• 4 Cook a few minutes turning over each side so no pink remains.
• 5 Cover with lid and continue cooking, stirring occasionally, about 15 minutes
  until beef is tender.
• 6 Add onions, leeks, celery and garlic.
• 7 Stir to combine and continue cooking with lid on another 5 minutes.
• 8 Add mushrooms and sauté 5 more minutes.
• 9 Add carrots, potatoes, beef broth, seasonings, Worcestershire sauce and liquid
  smoke.
• 10 Cover with lid and cook until carrots are fork tender, about 15-20 minutes.
• 11 Add tomatoes and peas and cook through about 5 minutes.
• 12 Dissolve flour in enough water to make a thin paste.
• 13 Stir to combine and pour over beef mixture in skillet.
• 14 Cook a few minutes until mixture thickens.
• 15 Turn off heat.
• 16 Set aside.
• 17 Prepare pastry.
• 18 Fit bottom crust into two different 10-inch deep dish pie crusts.
• 19 Prepare top crusts.
• 20 Divide beef filling between each pie.
• 21 Top with top crust.
• 22 Make about 6 slits in the pie for filling to bubble to the surface.
• 23 Place in oven immediately or the crusts will get soggy.
• 24 Bake at 300° about 75-90 minutes or at 350° about one hour, or until done.
• 25 If necessary, tent pies with foil to avoid over-browning.
• 26 Yield: Each pie serves 6.

Nutrition Info