Steak and Potato Pot Pie
 
Makes 6 to 8 servings
Ingredients
  • 2 cups cubed peeled Yukon gold potatoes
  • 1½ cups sliced carrots
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 1 pound shredded steak
  • 1 small yellow onion, chopped
  • 1 (8-ounce) package fresh button mushrooms, quartered
  • ⅓ cup all-purpose flour
  • 2½ cups beef broth
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon ground black pepper
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • 1 large egg
  • 1 tablespoon water
  • Garnish: fresh rosemary, ground black pepper
Instructions
  1. Preheat oven to 375°. Spray a 2½-quart baking dish with cooking spray.
  2. In a large saucepan, add potatoes, carrots, ½ teaspoon salt, and water to cover; bring to a boil over medium-high heat, and cook until potatoes are tender, about 8 minutes. Drain.
  3. In a large skillet, melt butter over medium heat. Add steak, and cook, stirring frequently, until browned, 6 to 8 minutes. Add onion and mushrooms, and cook, stirring frequently, until onion is tender. Push mixture to edges of skillet; add flour to center, and cook, stirring frequently, until flour is lightly browned, 2 to 3 minutes. Slowly add broth, stirring until combined. Stir in potato mixture and rosemary. Increase heat to medium-high, and bring to a boil; stir in pepper and remaining 1 teaspoon salt, and pour into prepared pan.
  4. Meanwhile, cut puff pastry into 3-inch squares.
  5. In a small bowl, whisk together egg and 1 tablespoon water until frothy. Brush one side of pastry. Place pastry squares, egg side up, on meat mixture. (Make sure the mixture is bubbling hot.)
  6. Bake until pastry is puffed and browned, 15 to 20 minutes. Garnish with rosemary and pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/steak-and-potato-pot-pie/