When the weather calls for comfort food, you’ll be glad to have this hearty dinner up your sleeve.
Beef Pot Pie
Serves: 4-6 Servings
- 2 tablespoons vegetable oil
- 1½ pounds sirloin steak, cut into ¾-inch cubes
- 2¼ teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- 1 cup chopped onion
- 2¼ cups beef broth, divided
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme
- ½ teaspoon garlic powder
- 1½ cups baby Yukon gold potatoes, halved or quartered (about 8 ounces)
- 1½ cups (¾-inch) chopped carrot
- ½ cup all-purpose flour
- ½ cup frozen peas, thawed
- ½ (14.1-ounce) package refrigerated piecrusts
- 1 large egg
- 1 teaspoon water
- In a 10-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle beef with 1½ teaspoons salt and ¾ teaspoon pepper. Working in batches, add beef and onion to skillet; cook, turning occasionally, until browned, about 6 minutes. Return all beef mixture to skillet. Add 1¾ cups broth, Worcestershire, thyme, and garlic powder, scraping any browned bits from bottom of skillet with a wooden spoon; bring to a boil. Reduce heat; cover and simmer until beef is almost tender, about 40 minutes. Stir in potatoes and carrot; simmer for 5 minutes.
- Preheat oven to 375°.
- In a small bowl, whisk together flour, ½ teaspoon salt, ¼ teaspoon pepper, and remaining ½ cup broth until smooth. Whisk into beef mixture. Cook, stirring frequently, until mixture begins to thicken, 2 to 3 minutes. Stir in peas. Remove from heat.
- On a lightly floured surface, unroll piecrust. Place onto hot filling, crimping if desired. Cut 4 small vents in top to release steam.
- In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto crust. Sprinkle with remaining ¼ teaspoon each salt and pepper.
- Bake until crust is golden brown and filling is bubbly, about 25 minutes. Let stand for 20 minutes before serving.