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
- Preheat oven to 375°. Spray a 2½-quart baking dish with cooking spray.
- 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.
- 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.
- Meanwhile, cut puff pastry into 3-inch squares.
- 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.)
- Bake until pastry is puffed and browned, 15 to 20 minutes. Garnish with rosemary and pepper, if desired.
