Steak Pot Pie

In a large mixing bowl, combine 2 1/2 cups of flour and 1/2 teaspoon of salt, stirring until combined.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together. It will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

In a large saucepan, combine the diced vegetables, 2 cups of potatoes, 1½ cups of carrots, 1 cup of diced celery, and 1/4 cup of finely diced shallot. Pour in 3 cups of beef broth and bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are semi‑tender. They will finish cooking in the oven, so avoid cooking them fully at this stage. Once the vegetables are semi‑tender, drain them and collect the cooking liquid, making sure to reserve 2 cups of the broth for later when you make the gravy.

Preheat the oven to 375°F. Cut the steak into bite‑size pieces and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the steak and brown it for a few minutes, just until the edges develop color. Transfer the browned steak to a plate and set it aside; it will finish cooking in the oven once the pot pie bakes. Be sure to reserve any juices left in the skillet, as they will add great flavor to the gravy. I’ve made this recipe using flat iron, flank, and sirloin steak, and all of them turn out tender and delicious.

Add 3 tablespoons of butter to the skillet along with the juices from the steak. Then add 3 tablespoons of all‑purpose flour, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon dried thyme leaves all at the same time, stirring everything together for 1–2 minutes to form a roux. Then add 2 tablespoons of red wine, if using, and 1 tablespoon of Worcestershire sauce, letting it cook briefly so the flavors blend. Season with ½ teaspoon of salt and add pepper to taste.

Add 2 cups of the reserved broth from the vegetables to the skillet, stirring and cooking until the gravy thickens.

Once the gravy has reached a smooth, thick consistency, add in all of the cooked, drained vegetables, 1/2 cup of thawed frozen peas, and the browned steak, stirring just until everything is evenly combined. Remove the skillet from the heat. Cover and set aside.

Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 91/2-inch pie plate.

Place the bottom crust into the pie plate, gently pressing it into the edges, then spoon the hot filling into the crust, spreading it evenly.

Roll out the top crust and place it over the pot pie, tucking the edges under and fluting or decorating them as you like. Cut a few slits in the center so steam can escape while it bakes. Place the pie on a foil-lined baking sheet to catch any drips, then bake for 55–65 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges of the crust begin to brown too quickly, cover them with a pie crust shield or strips of foil about 2 inches wide.

Allow the pot pie to cool on a rack for 25–30 minutes before slicing.

Enjoy!

Lover of all things pie and biscuit topping? Us too! Here are a few of our favorites:

• Savory Cottage Pie
• Creamy Chicken Pot Pie
• Savory Vegetable Cobbler
• Chicken & Summer Squash Savory Rustic Tart
• Bacon, Egg and Cheese Pie
• Irish Chicken Stew with Herb Dumplings
• Oven Braised Beef in Stout with Herb Dumplings
• Crockpot Chicken & Dumplings