Tuesday, August 21, 2012

Recipe Roundup- Steak and Mushroom Pot Pie

Steak and Mushroom Pot Pie by Jamie from The Pinterest Project

There is something about fall and cooler weather coming that demands pot pie. I'm not sure what it is about an entire pot pie all to myself that makes it even better, but it does. Before you get too comfortable with the image of me huddled over a pot pie, furiously shoveling the entire thing into my mouth... I am talking about a cute  little individual pot pie in a cute little ramekin. There, image fixed (I hope).

When I was traveling in England during college, we ate at a little pub that had a steak pot pie - so good. It didn't hurt that it was a cold day and I was starving. When I saw this pin, I instantly thought about that pot pie and how good it was. 
Simply Delicious
This is one of those recipes you just have to make. I was a little skeptical that it wouldn't live up to my expectations, but it really is a keeper. There is something about breaking open the puff pastry crust and getting a bite of the tender meat and carrots that is just, YUM!! I even baked the leftover puff pastry so that we could have some extra  "dipping crust." I highly suggest it. 

Steak & Mushroom Pot Pie - adapted from Simply Delicious

adapted from Simply Delicious
Makes 4-6 pot pies
3 lb. stewing beef
1 large onion, diced
3 carrots, diced
12 ounces mushrooms, sliced
2 cloves garlic, crushed
2 cup strong beef stock
1 tbsp corn starch mixed with 3.5 tbsp milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten
1 cup frozen peas
2 tsp smoked paprika
1 tsp each thyme, rosemary and oregano (I used fresh because I had it, but you can use dried)
2 bay leaves

For the filling, brown the beef in a large pot. Remove and set aside. In the same pot, saute the onion and carrots until soft and fragrant (about 10 minutes).
Add the mushrooms and garlic and saute for 5 minutes before adding the paprika and herbs.
Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the corn starch mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
Pre-heat the oven to 375°
Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.

Did I mention that it was seriously good? Go make some pot pie. You won't regret it. 

If you are interested in being in the next Recipe Roundup send me an email


  1. I will be saving this recipe for the fall. Yum!

  2. Oh my gosh. My mouth is watering! My husband would love this. Thanks!


Thank you for commenting! I read each and every comment.