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Steak Pot Pie
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Servings:
Author:
Prep Time
30 minutes
Cook Time
1 hour
Course:
Main Course
Cuisine:
American
Keywords:
Beef
Pot Pie
steak pot pie
🧂 Ingredients
1-1 1/2 lbs
sirloin steak
cooked to your preferred doneness*, cubed
3 tbsp
olive oil
kosher salt
freshly ground black pepper
5 cups
beef broth
preferably homemade
2
beef bouillon cubes
12 tbsp
unsalted butter
1 1/2 sticks
2 cups
yellow onions
chopped
1 8 oz box
portabella mushrooms
3/4 cup
flour
all-purpose
1/4 cup
heavy cream
1
potato
peeled, diced and blanched **
2 cups
medium-diced carrots
blanched**
1 10 oz
frozen peas
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Instructions
1
Begin by preheating your oven to 375 degrees.
2
In a small saucepan, heat the beef broth and dissolve the bouillon cubes in the
broth.
3
In a large pot or Dutch oven, melt the butter and sauté the onions and mushrooms
over medium-low heat for 10 to 15 minutes, until translucent.
4
Add the flour and cook over low heat, stirring constantly for 2 minutes.
5
Add the hot beef broth to the sauce. Simmer over low heat for 1 more minute,
stirring until thick.
6
Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed steak,
carrots, peas, onions and parsley. Mix well.
7
Divide the dough in half and roll each piece into a 10-inch circle or big enough
to fit your pie pan. Place one half of the dough in the bottom of the Dutch
oven.
8
Then add your filling. Place the other half of the pastry on top of the
filling.
9
Crimp the dough to fold over the side of the Dutch oven pressing it to make it
stick.
10
Brush the dough with an egg wash and make 8-10 slits on the top of the pastry.
11
Sprinkle with kosher salt and cracked pepper.
12
Place on a baking sheet and bake for 1 hour, or until the top is golden brown
and the filling is bubbling hot.
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