Beef pot pie comes in so many forms. There's steak and kidney pie, Guinness and beef pie, and even shepherd's pie could be considered a type of beef pot pie. The recipe that follows though, is straight up simple and comforting beef pot pie. There's no beer, but there is a ton of vegetables and that tender delicious beef - enough so everyone gets a little bit in every bite!
Best of all, this pot pie takes just a few minutes to pull together. A tender cut of steak is used so there is no longer braising time, and refrigerated pie crust means no one has to take all the time making it from scratch. A hearty and tasty homemade meal that comes all in one dish and doesn't take any time at all? Yes, please!
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Beef pot pie
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Ingredients
1 tablespoon vegetable oil
1 pound boneless sirloin steak, cubed into 1/2" pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup button mushrooms, quartered
1 onion, small dice
2 carrots, peeled and cut in small dice
2 parsnips, peeled and cut in small dice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 cup frozen peas
2 teaspoons fresh thyme, finely chopped
1 9-inch refrigerated pie crust, thawed to room temperature
1 large egg, beaten
2 tablespoons cold water
1 tablespoon vegetable oil
1 pound boneless sirloin steak, cubed into 1/2" pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup button mushrooms, quartered
1 onion, small dice
2 carrots, peeled and cut in small dice
2 parsnips, peeled and cut in small dice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 cup frozen peas
2 teaspoons fresh thyme, finely chopped
1 9-inch refrigerated pie crust, thawed to room temperature
1 large egg, beaten
2 tablespoons cold water
Directions
Preheat oven to 400 degrees Fahrenheit and grease a 9" pie plate.
Heat vegetable oil in a large frying pan over medium-high heat. When hot, add the pieces of steak and cook until fully browned, about 8 minutes.
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Season steak in pan with salt and pepper.
To the pan add the mushrooms, onions, carrots, and parsnips.
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Lower heat and cook for about 5 minutes, until the vegetables are softened.
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Add the butter to the pan and allow it to melt.
Sprinkle flour over vegetables and toss to coat. Cook flour out for 2 minutes.
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Slowly add beef broth, whisking as you do to prevent lumps.
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Add soy sauce and Worcestershire sauce and bring to a simmer.
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Simmer for about 10 minuets to thicken the sauce slightly.
Add frozen peas and fresh thyme and stir.
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Pour all contents into the prepared pie dish.
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Place refrigerated pie crust on top of the pie filling and make a slit in the top of the crust.
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Beat the egg and cold water together. Brush the egg wash over the whole pie crust.
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Place the pie plate onto a baking sheet and place the entire thing in the oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the pie is starting to bubble.
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