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Practical Method to Producing Perfect Steak and mushroom pot pie

How to pass the week with healthful but appetizing dishes that will make you feel happy? This healthful, quick but tasteful Steak and mushroom pot pie recipe is the answer.

Steak and mushroom pot pie

We hope you got benefit from reading it, now let's go back to steak and mushroom pot pie recipe. You can have steak and mushroom pot pie using 13 ingredients and 8 steps. Here is how you cook it.

To make an extraordinary Steak and mushroom pot pie, here are the ingridients needed:

  1. Take 6 of baby potatoes, unpeeled, cut into 1 cm chunks.
  2. Provide 1 pkg of (about 227 g) pearl button mushrooms, halved.
  3. Use 650 g of sirloin steak (try to find one about 2 cm thick).
  4. Take 2 of carrots, peeled and chopped into 1 cm chunks.
  5. Get 2 of celery sticks, cut into 1 cm chunks.
  6. You need 2 tbsp of balsamic vinegar.
  7. Take 1 1/2 cups of beef stock.
  8. Prepare 2 tbsp of Worcestershire sauce.
  9. You need 1 tbsp of Dijon mustard.
  10. Get 2 tsp of cornstarch.
  11. Take 1/2 cup of frozen sweet peas.
  12. Take 1 pkg of ready-made puff pastry.
  13. Get 1 of large egg.

After readying the materials, now you are ready to prepare your 5-star Steak and mushroom pot pie by following the procedures below:

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

Add steak strips and a pinch of salt and pepper to hot pan. Transfer steak strips to a plate. You will have to do this in a couple batches. Saute the sauteables: Add the remaining tbsp of olive oil and heat. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.

Recipe : Steak and mushroom pot pie

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