Steak and mushroom pot pies

Lynnda Cloutier


You can make these in the morning and cook when ready.Allow a few more minutes of cook time.
(I'm not a big fan of rosemary, so I would probably use another spice.)Unknown source

★★★★★ 2 votes


one sheet frozen puff pastry, thawed
2 tablespoons olive oil
1 pound beef fillet, cut into 1/2 inch cubes
one large onion, cut into 1/2 inch dice
3/4 cup mixed mushrooms, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
two cloves garlic, finely chopped
2 tablespoons flour
1 1/2 cups reduced sodium beef stock
1 cup frozen peas and carrots
salt and pepper
one large egg, beaten with 1 tablespoon water


1Preheat oven to 400°. Place four 1 1/4 cup crocks on baking sheet. Unfold pastry on floured surface; roll out seams with rolling pin. Trim each to fit top of crock, with 1/2 inch overhang. Place pastry on waxed paper lined plate; refrigerate.
2In large nonstick skillet on high, heat 1 tablespoon oil. Cook beef into batches, one at a half minutes per batch, until browned. Transfer to plate. To skillet, add remaining 1 tablespoon oil, onion, and mushrooms; cook on medium high for four minutes or till onions are translucent. Stir in rosemary, tomato paste, and garlic. Sprinkle flour over mixture; stir for one minute. Add stock, bring to a boil, and cook until thickened, about three minutes. Stir in peas and carrots, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, and beef cubes.
3Spoon mixture into crocks. Brush rims of crock slightly with egg wash. Place a pastry cutout on each crock; press dough overhang against rim to seal.; Brush pastry with egg wash. Bake pies 24 minutes or until golden and puffed. Serves four.

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