Steak Pot Pie

Steak Pot Pies are a true comfort food! The steak and mushrooms provide a rich flavor topped off with a delicious flaky pastry. It is also a great way to use left-over steak and other ingredients that you may have in your pantry or fridge. This steak pot pie is one that will warm your heart and be a crowd favorite!

The Ultimate “Meat” Substitute

In this day and time, there seems like there are more and more meat substitutes. But if you’re going to replace your protein, why not give it an upgrade? Check out Beef. It’s What’s For Dinner for more beefed-up recipes and discover why beef is the ultimate “meat substitute.”

 Tips for Making Steak Pot Pie

• It is important to poke holes in the rolled-out pastry dough because it allows steam to escape while it is baking. Without this, the steam would puff up and bubble and pockets throughout the crust which would make some parts of your crust cook too quickly.
• This pot pie is super easy to freeze and save for later. Cover the pie and freeze for up to 3 months. To use the frozen pot pie, remove from freezer 30 minutes before baking. Cover pie loosely with foil and bake as directed.
• If you don’t have time or you just don’t want to make the homemade pastry dough you could substitute it for a store-bought puff pastry or pie crust.
• We choose to cook our Steak Pot Pie in a large cast-iron Dutch oven. However, it can be cooked in a traditional pie plate but due to the amount of the filling that this recipe makes you will need two separate pies.

Ingredients

Sirloin steak
Olive oil
Kosher salt
Freshly ground black pepper
Beef broth
Beef bouillon cubes
Butter, unsalted|
Onions
Portabella mushrooms
Flour
Heavy cream
Potato
Carrots
Peas, Frozen

Steak Pot Pie

Begin by preheating your oven to 375 degrees.

In a small saucepan, heat the beef broth and dissolve the bouillon cubes in the broth.

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.

Add the flour and cook over low heat, stirring constantly for 2 minutes.

Add the hot beef broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick.

Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed steak, carrots, peas, and onions. Mix well.

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.

Then add your filling.

Place the other half of the pastry on top of the filling.

Crimp the dough to fold over the side of the Dutch oven pressing it to make it stick.

Brush the dough with an egg wash and make 8-10 slits on the top of the pastry.

Sprinkle with kosher salt and cracked pepper.

Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steak Pot Pie Pastry

Flour
Kosher salt
Baking powder
Vegetable shortening
Butter, unsalted
Ice water
Egg
Kosher salt and cracked black pepper

Begin by mixing the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Recipe Notes 

*For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. Your steak will continue to cook when you place it in the pot pie.

** You can blanch the potatoes and carrots together.

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. We received compensation, but the recipe was created by Arturo in our home kitchen.