Steak & Mushroom Pot Pie
Directions
- 1Slice the steaks into 1” cubes.
- 2Heat the olive oil in a Dutch oven over medium high heat. Add the beef and bacon and cook, stirring every 30 seconds or so until the beef is golden brown. Use a slotted spoon to move beef and bacon into a bowl and set aside.
- 3In the same pot the beef was cooked in, continue to cook on medium high heat and add in the potato, onion, and mushrooms. Sauté for 4 to 5 minutes, or until onion becomes translucent.
- 4Add the garlic and rosemary to the mixture and sauté for 30 seconds. Add the flour and stir in. Cook, stirring constantly for two minutes.
- 5Add the beef stock to the pot and stir in until combined. Continue to cook until the mixture thickens.
- 6Roll out the pie crust and place it into a pie dish.
- 7Add the beef mixture to the pie crust.
- 8Cover the pie with the other half of the dough.
- 9Decorate the pie crust with small mushroom shapes.
- 10Brush the top with egg wash.
- 11Bake until golden brown.
Ingredients
- 2 New York strip steaks, fat trimmed off
- 2 tablespoons olive oil
- 3 slices bacon, chopped
- 1 cup Yukon gold potatoes, cut into small cubes
- 1 sweet onion, sliced thinly
- 3 cups mushrooms, quartered
- 2 cloves garlic, minced
- 2 sprigs rosemary, finely chopped
- 0.33 cup all purpose flour
- 3 cups beef stock
- 0 salt
- 0 pepper
- 2.5 cups all purpose flour
- 0.25 teaspoon salt
- 0.25 cup shortening
- 12 tablespoons butter, cold and cut into small cubes
- 0.25 cup Ice Water
- 1 egg, beaten
Equipment
knifecutting boarddutch ovenwooden spoonrolling pinpastry brushbaking sheet
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