Steak and Mushroom Pot Pie

Steak and Mushroom Pot Pie
  • Prep Time: 20
  • Total Time: 135
  • Servings: 6

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About this Recipe

Steaming hot, delicious comfort food. Tender pieces of steak with earthy mushrooms under a light, crisp, puff pastry.


2 tbsp (30 mL) Vegetable oil, divided
1/2 cup (125 mL) Flour
1/2 tsp (2 mL) Salt
1/2 tsp (2 mL) Pepper
1 1/2 - 2 lb (680-900 g) Steak, cut into 1” (2.5 cm) cubes (or using stewing beef)
1 Onion, diced
2 Carrots, diced
2 Stalks celery, diced
4 Cloves garlic, minced
2 Bay leaves
1 tsp (5 mL) Steak seasoning
2 cups (500 mL) Reduced sodium beef broth
1 tbsp (15 mL) Worcestershire sauce
8 oz (227 g) Mushrooms, quartered
1/2 (397 g) Package Tenderflake® Frozen Puff Pastry
Egg, beaten


HEAT 1 tbsp (15 mL) of oil in a large pot or Dutch oven. Mix flour, salt and pepper in a large bowl. Add cubed steak and toss to coat. Working in batches, sear the steak in oil until golden brown on all sides. Remove from the pot and set aside.

ADD the remaining oil to the same pot then add onion, carrot, celery and garlic. Cook for 3-5 minutes or until soft. Stir in steak seasoning, bay leaf, broth and Worcestershire sauce. Return the steak to the pot and bring to a boil. Reduce heat and simmer for 1 hour or until the steak is tender. Stir in mushrooms and continue to simmer for another 15 minutes.

PREHEAT oven to 375°F (190°C).

REMOVE bay leaves from the mixture and transfer the stew to a deep-dish pie plate or casserole dish. Allow the stew to fill to (1 cm) from the top of the dish of your choice.

ROLL puff pastry on a lightly floured work surface so it is large enough to cover your pie plate or casserole dish with at least ½” (1 cm) overhang. Cover the beef stew and brush the top with beaten egg. Make a small hole or slit in top to allow the steam to escape. Bake for 20-25 minutes or until golden brown.


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