Beef Pot Pie

Name: Beef Pot Pie
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 lb skirt or flat steak diced into 0.5-inch pieces; 1 tbsp light-flavored olive oil; 2 tbsp butter divided; 1 yellow onion chopped into 0.25-inch pieces; 2 celery ribs sliced thin, about 0.5 cup; 0.33 cup all-purpose flour; 2 cup beef stock; 1 cup milk; 1 tsp Worcestershire sauce; 0.5-1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12-16 oz frozen mixed peas and carrots; 2 pie crusts; 1 egg beaten (for egg wash)

Tender, savory beef simmers with earthy veggies under a golden, flaky crust in this simple Beef Pot Pie.

Servings

mediumDinner

Ingredients

1.5 lb skirt or flat steak, diced into 0.5-inch pieces
1 tbsp light-flavored olive oil
2 tbsp butter, divided
1 yellow onion, chopped into 0.25-inch pieces
2 celery ribs, sliced thin, about 0.5 cup
0.33 cup all-purpose flour
2 cup beef stock
1 cup milk
1 tsp Worcestershire sauce
0.5-1 tsp kosher salt
0.5 tsp freshly ground black pepper
12-16 oz frozen mixed peas and carrots
2 pie crusts
1 egg, beaten (for egg wash)

Instructions

1
Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. In a large deep skillet, over medium-high heat, warm the oil. Add the beef and stir to coat.
2
Sprinkle the meat with salt and pepper and allow the beef to cook for about 1 minute without touching it. Stir and continue cooking for a couple more minutes. Transfer the beef to a plate or bowl, leaving all juices in the pan.
3
In the same skillet used for the beef, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.
4
Add the milk, Worcestershire, salt, and pepper. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.
5
Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Taste the filling and add salt, as needed. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
6
Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
7
Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.