This actually makes enough pot-pie filling for 4. I like to make the full recipe, and then freeze the extra pot pies for another night. However you can always just halve the recipe.
I grew up eating chicken pot pie at every available opportunity, and it is still a favorite. But this is a more grown up version of the pot pie, with tender sirloin steak and red wine for the base. You can always play around with the vegetables that you want to add, but I love the addition of mushrooms with the red wine and steak, and the potatoes make it a hearty meal.
Beef Pot Pie
-Frozen puff pastry
-1 lb sirloin steak
-2 cups beef stock (or 1 16oz box)
-1 cup carrots, chopped
-2 cups potato’s, chopped
-1 cup crimini mushrooms, quartered
-1 cup green peas, (thawed if frozen)
-2 cups red wine
-3 Tbs cornstarch
1) In a medium sized saucepan, brown the meat on all sides (with no oil).
2) When the meat is browned, place it in the center of the pan, and fill with water almost to cover the meat. Bring the water to a boil, and then reduce to a simmer.
3) Let the meat braise for about 2 hours, or until it is very tender and falling apart. If the pan starts to get dry, add water.
4) When the meat is ready, skim the fat off of the top of the broth, and transfer the meat to a large bowl, reserving the broth. Shred the meat with forks, and set aside.
5) In another pot, add the beef stock and the beef broth, and mix together. When it starts to simmer, add the carrots and the potatoes. Cook until they are tender, about 15-20 minutes.
6) Preheat the oven to 350 degrees.
7) With a slotted spoon, remove the carrots, potatoes and mushrooms from the beef broth, and add them to the shredded beef. Add the green peas and very gently fold everything together.
8) Add the 2 cups red wine and bring the broth back up to a simmer. Pull about 1/3 cup of the hot broth from the pot, and in a small bowl, whisk in the 3 Tbs of cornstarch until the broth is thick and smooth. (You could also use “wondra” for this).
9) Add the thickened mixture back into the pot of broth, and whisk the whole thing until it is a smooth and slightly thickened gravy, this should take about 5 minutes.
10) I used two small pots, but you could also use ramekins for individual portions. If you want to use all of the filling for one pie, then I would recommend a 9″ pie plate. Whatever you use, spoon the beef and vegetable filling in, and then pour the gravy on top of the filling.
11) Roll out the thawed Puff Pastry slightly, and then cut a piece large enough to cover the top of the pot pie. I do this very rustically with a pairing knife.
12) Using your fingers, just pinch the dough to the edges of the container. I usually poke a few fork holes in the top of the pastry to let steam escape.
13) Let the pie bake until the inside is hot and the crust is golden brown, about 20-25 minutes. Serve hot.
Note: You can also combine the gravy and the beef in one container, and refrigerate it to use the day after in the pot pie. Just use a little extra beef broth when you bake it to make sure it stays moist.