This is a great way to use up left-over steaks. I created this recipe and feel that I have finished tweaking it!! You will probably have some left-over filling, I created a mini pot pie using the leftover pastry trimmed from the bottom and top of the main pie. I call for the pearl onions because, while I like the taste of the onions, I don't like eating them. You may substitute 1/4 cup chopped onions if you wish. I used ready-made refrigerated pastry, but you may make your own if you prefer.
Beef Pot Pie
1 pkg. refrigerated double crust pastry
1 1/2 c. cooked steak, cut into cubes
1/3 c. flour
1/2 t. salt
1/8 t. pepper
1/2 c. frozen pearl onions
1 T butter
1/2 c. chopped celery, including leaves
1/2 c. chopped carrots
1 T butter
1 can new potatoes, cut into cubes
1/2 c. frozen peas
1 c. beef broth
1 c. milk or half-and-half
1. Preheat oven to 425ºF. Place one of the pastry rounds in a 9-inch pie dish, making sure that it is touching the bottom and sides. Trim the extra pastry off, at the outside edge of the pie dish. Reserve this extra pastry in case you have extra filling. Prick the bottom several times with a fork. Bake for 5-7 minutes, until the crust is golden brown. Do not over bake. Lower oven temperature to 400ºF after you remove the pie crust to a wire rack.
2. Mix flour, salt, and pepper together in a shallow dish. Add steak and roll pieces around until they are coated in the flour. Melt 1 T butter in large skillet. Add the steak and onions, reserving the flour for later. Saute until the steak and onions are browned, about 5 minutes. Remove steak and onions and place in a heat-proof bowl for later.
3. Melt 1 T butter in skillet. Add celery and carrots. Saute for 5 minutes. Add peas, potatoes, and beef broth. Bring to a boil, cover and simmer for 5 minutes.
4. Meanwhile, in a 2-cup measuring cup, stir together milk and reserved flour mixture. Whisk slowly into the skillet. Stir until thickened, about 5 minutes. Stir in beef and onions.
5. Spoon carefully into bottom crust, stopping about 1/4-inch short of the top of the edge of the bottom crust. Top with remaining pastry, trimming the edge as you did for the bottom. Using a fork, press the top edge to the bottom edge all the way around. Don't use too much pressure, just enough to sort of seal them together. Using the fork, prick the top crust several times for vents. Place a baking sheet on the bottom shelf of the oven to catch the overflowing filling. Bake until crust is golden and filling is bubbly, about 15-20 minutes.
6. Let the pie cool on a wire rack for about 10-15 minutes before cutting. Serves 4-6.
1 1/2 c. cooked steak, cut into cubes
1/3 c. flour
1/2 t. salt
1/8 t. pepper
1/2 c. frozen pearl onions
1 T butter
1/2 c. chopped celery, including leaves
1/2 c. chopped carrots
1 T butter
1 can new potatoes, cut into cubes
1/2 c. frozen peas
1 c. beef broth
1 c. milk or half-and-half
1. Preheat oven to 425ºF. Place one of the pastry rounds in a 9-inch pie dish, making sure that it is touching the bottom and sides. Trim the extra pastry off, at the outside edge of the pie dish. Reserve this extra pastry in case you have extra filling. Prick the bottom several times with a fork. Bake for 5-7 minutes, until the crust is golden brown. Do not over bake. Lower oven temperature to 400ºF after you remove the pie crust to a wire rack.
2. Mix flour, salt, and pepper together in a shallow dish. Add steak and roll pieces around until they are coated in the flour. Melt 1 T butter in large skillet. Add the steak and onions, reserving the flour for later. Saute until the steak and onions are browned, about 5 minutes. Remove steak and onions and place in a heat-proof bowl for later.
3. Melt 1 T butter in skillet. Add celery and carrots. Saute for 5 minutes. Add peas, potatoes, and beef broth. Bring to a boil, cover and simmer for 5 minutes.
4. Meanwhile, in a 2-cup measuring cup, stir together milk and reserved flour mixture. Whisk slowly into the skillet. Stir until thickened, about 5 minutes. Stir in beef and onions.
5. Spoon carefully into bottom crust, stopping about 1/4-inch short of the top of the edge of the bottom crust. Top with remaining pastry, trimming the edge as you did for the bottom. Using a fork, press the top edge to the bottom edge all the way around. Don't use too much pressure, just enough to sort of seal them together. Using the fork, prick the top crust several times for vents. Place a baking sheet on the bottom shelf of the oven to catch the overflowing filling. Bake until crust is golden and filling is bubbly, about 15-20 minutes.
6. Let the pie cool on a wire rack for about 10-15 minutes before cutting. Serves 4-6.
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