Steak and mushroom pot pie

Name: How to cook Steak and mushroom pot pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Steak and mushroom pot pie

You know how sometimes ugly things can be beautiful'? Like pugs. Or Owen Wilson's nose (alright, maybe not beautiful, but chicks seem to dig him). Well, that applies to this pie, I think. Seriously, it took about 15 shots to get the half-decent photo attached to this recipe. This pie is rustic looking, no doubt. And no matter how hard you try to prevent it, the sauce always bubbles over and stains the crust. But none of that matters in the end, because this pie is also absolutely delicious. Succulent steak, hearty veg, and mouthwatering gravy are all hidden beneath flaky puff pastry. You could say this pie has internal beauty.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

1 hr 30 min

baby potatoes, unpeeled, cut into 1 cm chunks

1 pkg

(about 227 g) pearl button mushrooms, halved

650 g

sirloin steak (try to find one about 2 cm thick)

carrots, peeled and chopped into 1 cm chunks

celery sticks, cut into 1 cm chunks

2 tbsp

balsamic vinegar

1 1/2 cups

beef stock

2 tbsp

Worcestershire sauce

1 tbsp

Dijon mustard

2 tsp

cornstarch

1/2 cup

frozen sweet peas

1 pkg

ready-made puff pastry

large egg

Cooking instructions

* Step 1

Add a splash of veg oil to a large pan on medium-high heat. Throw in the potatoes and fry them for 5 minutes until they're caramelized and half-cooked. Remove the potatoes to a plate and set aside.

* Step 2

Throw the mushrooms into the pan. Also fry them for 5 minutes, then remove them to the same plate as the potatoes.

* Step 3

Season your steak with salt and pepper and lay it into the pan. Sear it to no more than medium-rare, or better yet, just under. Remove the steak to a plate to rest.

* Step 4

Add the carrots and celery to the pan. Fry them for 5 minutes (surprise!) until they're slightly softened and have taken on a bit of colour.

* Step 5

Return the potatoes and mushrooms to the pan and stir in the balsamic vinegar. Season with a good pinch of salt and several grinds of black pepper. Let everything cook and mingle for 1 minute, then pour in the beef stock. Add the Worcestershire sauce and mustard. Carve the steak into bite-sized chunks and return it to the pan along with any juices. Simmer for 1 or 2 minutes.

* Step 6

Make a slurry by mixing the cornstarch with a few tbsp cold water. Whisk that into the pan and let the sauce thicken. It should take less than a minute. Simmer a final 2 minutes, then take the pan off the heat. Finish by stirring in the frozen peas. The residual heat will defrost them. Let the filling cool to room temperature.

* Step 7

Pour the filling and sauce into a deep baking dish. Drape the puff pastry over it. You want about 1 cm of pastry overlapping the edges of the dish. If you have to, roll the pastry out to make it larger. Use your fingers to tuck the pastry edges back into the dish to make a little ridged crust. Don't worry if it's not perfect (remember, ugly is beautiful). Cut small slits in the pastry to allow steam to vent.

* Step 8

In a small bowl, beat the egg with a tbsp water. Brush the egg wash onto the pastry. Bake the pie in a 400 F oven for 20 to 25 minutes, or until the crust is puffed and golden. Serve hot.

Note: if there is a photo you can click to enlarge it