Steak and Mushroom Pot Pie

Steak and Mushroom Pot Pie ingredients

• 1.5 lbs, cut into 1-inch cub boneless sirloin or chuck steak
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, peeled and diced carrots
• 2 diced celery stalks
• 8 oz, quartered cremini mushrooms
• 3 cloves, minced garlic
• 0.5 cup all-purpose flour
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp, chopped fresh thyme
• 0.5 tsp, chopped fresh rosemary
• 0.5 cup frozen peas
• 1 tsp (or to taste) salt
• 0.5 tsp (or to taste) freshly ground black pepper
• 2 9-inch round refrigerated pie crusts
• 1 large, beaten (for egg w egg

How to make Steak and Mushroom Pot Pie

1. Preheat your oven to 400°F (200°C). Season the 1.5 lbs of 1-inch cubed boneless sirloin or chuck steak generously with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the steak in batches for 3-4 minutes per side until well-seared, transferring browned steak to a plate as you go; avoid overcrowding the pot to ensure a good sear rather than steaming.
3. Reduce heat to medium. Add 1 chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables begin to soften.
4. Add 8 oz quartered cremini mushrooms and 3 minced garlic cloves to the pot. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
5. Sprinkle 0.5 cup all-purpose flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste, forming a roux.
6. Gradually whisk in 3 cups beef broth and 1 tbsp Worcestershire sauce until smooth. Bring the mixture to a simmer, stirring, until the sauce thickens, about 5-7 minutes.
7. Return the browned steak to the pot. Stir in 1 tsp chopped fresh thyme and 0.5 tsp chopped fresh rosemary. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the steak is tender.
8. Stir in 0.5 cup frozen peas and cook for 2-3 minutes more. Taste the filling and adjust seasonings (salt and pepper) as needed. Pour the hot filling into a 9-inch pie dish or a similar oven-safe baking dish.
9. Unroll one of the 9-inch refrigerated pie crusts and carefully place it over the filling, trimming any excess crust around the edges if necessary. Crimp the edges with a fork or your fingers to seal.
10. Cut a few small slits in the top of the pie crust to allow steam to escape during baking. Brush the top of the crust evenly with 1 beaten large egg for an egg wash, which will give it a golden-brown finish.
11. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with foil.
12. Remove the pot pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve without it falling apart.

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