Steak and mushroom pot pie
User Reviews
4.3
-
Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6 - 8
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Calories
522 kcal
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Course
Main Course, Dinner, Baked Goods
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Cuisine
American
Steak and mushroom pot pie
Description
This recipe begins by coating cubed chuck steak in flour and browning it to develop flavor. Onions, carrots, celery, mushrooms, and garlic are then sautéed before adding paprika and fresh herbs like rosemary, thyme, and bay leaves. Beef stock is added along with the browned meat, and the mixture simmers for up to two hours until the meat becomes tender and the sauce thickens.
After simmering, the stew is transferred to a pie dish and covered with puff pastry that is crimped and brushed with beaten egg to achieve a golden finish with ventilating slits. Baking at 180°C (350°F) ensures a crisp pastry topping over the rich filling.
This pot pie is well suited for substantial family meals or when a filling dish with a flaky crust is desired. The slow cooking tenderizes the beef and concentrates the flavors from the mushrooms and herbs.
Ingredients
- 1.5 kg (3lb) chuck steak cubed
- 3 tablespoons flour
- 1 onion diced, large
- 3 carrot diced
- 2 celery diced, sticks
- 250 g (½lb) mushrooms sliced; brown, portabello, and wild mushroom mixture
- 4 garlic crushed, cloves
- 1 teaspoon paprika
- 2 rosemary sprigs, fresh
- 5 thyme sprigs, fresh
- 2 bay leaf
- 2 cups beef stock
- salt to taste
- black pepper to taste
- 1 puff pastry ready-made roll
- 1 egg beaten
Instructions
- For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
- In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
- Add the mushrooms and garlic and fry 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 90 mins - 2 hours. Give the stew a stir every now and then and add more stock if necessary.
- When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly.
- Pre-heat the oven to 180°C/350°F.
- Transfer the beef stew to a pie dish (alternatively make mini pot pies) then cover with the puff pastry. Crimp the sides and brush with the beaten egg. Cut a slit at the top of the pie for steam to escape through.
- Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
- Remove and allow to rest for 5-10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 140mg | 47% |
| Sodium | 358mg | 15% |
| Potassium | 1045mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5425IU | 109% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 60mg | 6% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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