Ingredients
Equipment
Method
1. Prepare Your Oven and Pie Crust
- Preheat your oven to 425°F (220°C). Take one of your pie crusts and gently press it into a deep pie plate. Using a fork, prick the bottom and sides of the crust a few times. This helps prevent it from bubbling up while baking. Set it aside.
2. Sear the Beef to Perfection
- In a large deep skillet, over medium-high heat, warm the light-flavored olive oil. Add your diced skirt steak or flat steak to the hot pan and spread it out in a single layer. Sprinkle the meat generously with kosher salt and black pepper. Allow the beef to cook for about 1 minute without touching it, letting that beautiful Maillard reaction create a golden-brown crust and a savory aroma. Stir and continue cooking for another couple of minutes until well-browned. Transfer the beef to a plate or bowl, making sure to leave all the flavorful juices and browned bits (fond) in the pan – these are key for our gravy.
3. Build the Rich, Umami Gravy Base
- Return the same skillet to medium heat. Melt 2 tablespoons of butter. Add the chopped yellow onion and sliced celery ribs to the melted butter and cook until softened and fragrant, about 3 minutes. Now, for our unique twist, add 4 ounces of sliced cremini mushrooms to the pan. Sauté them with the onions and celery until they are softened and lightly browned, about 5-7 minutes. Sprinkle the mixture with all-purpose flour and stir to combine. This is where we create our roux.
- Stir in 1 tablespoon of tomato paste with the flour, cooking it for about a minute to remove any raw flavor. Slowly pour in the beef stock while whisking vigorously to create a smooth, lump-free mixture. Add the milk, Worcestershire sauce, bay leaf, and a sprig of fresh thyme. Continue whisking gently as it comes to a simmer.
4. Simmer and Finish the Filling
- Reduce the heat to medium-low and let the gravy simmer, stirring occasionally, until it has thickened to a luscious, velvety consistency, about 5-7 minutes. Taste the gravy and adjust the kosher salt and black pepper as needed. Remove and discard the bay leaf and fresh thyme sprig. Add the seared beef and the frozen mixed peas and carrots to the sauce. Stir everything together until the beef and vegetables are evenly coated. Taste the filling again and add more salt if necessary to achieve the perfect balance of flavors.
5. Assemble and Bake Your Pot Pie
- Pour the flavorful beef and vegetable mixture evenly into the prepared bottom pie crust. Carefully place the second pie crust over the filling. Seal the edges by crimping them together with your fingers or a fork, and trim away any excess dough. Make a few slits in the top crust to allow steam to escape while baking – this prevents a soggy top and helps the crust brown beautifully.
- For an extra touch of golden brilliance, whisk the egg with a teaspoon of water to create an egg wash. Brush this mixture evenly over the top crust. This will give your pie a gorgeous, glossy, golden finish.
- Bake your Beef Pot Pie for 35-40 minutes, or until the filling is bubbling hot and the crust is beautifully golden. If you notice the edges of your crust browning too quickly, gently wrap them with strips of foil to prevent burnt edges while the center finishes baking.
6. Cool and Serve
- Once out of the oven, allow the Beef Pot Pie to cool for at least 10 minutes before serving. This crucial step allows the filling to set, preventing it from being too runny and ensuring cleaner, more satisfying slices. Then, dig in and enjoy your masterpiece!
Nutrition
Notes
This recipe achieves its unique depth of flavor through strategic additions like cremini mushrooms, tomato paste, bay leaf, and fresh thyme. Remember to allow the pot pie to cool for at least 10 minutes before serving to ensure the filling sets beautifully. Enjoy this elevated take on a classic comfort food! Nutrition information is estimated based on common ingredients and serving sizes and may vary.