Beef Pot Pie
Ingredients
The filling
-
1
pound
sirloin steak, cut into ½-inch cubes
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
tablespoons
avocado oil or olive oil
-
2
stalks
celery, chopped (approximately 1 cup)
-
2
large
carrots, chopped (approximately 1 cup)
-
1
medium
yellow onion, diced (approximately 1 cup)
-
4
ounces
baby bella mushrooms, quartered
-
3
cloves
garlic, minced
-
¼
cup
all-purpose flour
-
2
cups
beef broth
-
1
cup
frozen peas
-
2
tablespoons
tomato paste
-
1
tablespoon
Worcestershire sauce
-
1
teaspoon
finely chopped fresh thyme
The crust
-
2
9-inch
ready-to-bake pie crusts
Instructions
- 1. Season the cubed sirloin steak with salt and pepper, then pat dry.
- 2. Heat oil in a large pot and sear the steak until browned on all sides, then set aside.
- 3. In the same pot, add chopped celery, carrots, onion, mushrooms, and garlic, cooking until tender.
- 4. Sprinkle flour over the vegetables and stir to coat.
- 5. Add beef broth, peas, tomato paste, Worcestershire sauce, and thyme, then bring to a boil.
- 6. Reduce heat, return the steak to the pot, and cover, cooking until the beef is tender.
- 7. Preheat the oven to 400°F.
- 8. Prepare the pie crusts, lining a pie plate with one crust and adding the filling.
- 9. Cover the filling with the second crust, sealing the edges and cutting a small 'X' in the top.
- 10. Bake for 35 to 40 minutes until the crust is golden brown, then let cool before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
365
Total fat
18g
Total carbohydrates
35g
Total protein
17g
Sodium
598mg
Cholesterol
45mg
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