Steak Pot Pie
Steak Pot Pie is the ultimate comfort food. Combining sirloin steak with a medley of vegetables and topped with a golden crust.
Steak Pot Pie
Steak pot pie is a twist on the classic chicken pot pie. Using steak instead of chicken.
Whether enjoyed during a chilly winter evening or as a hearty family meal, this pot pie promises a delicious and satisfying experience.
Ingredients
Sirloin Steak: A tender and flavorful cut ideal for this dish. Can substitute with ribeye, filet mignon, or chuck roast depending on preference or availability.
Vegetable Oil: Used for sautéing and browning. Olive oil or canola oil also work well.
Onion: Yellow or white onions are standard, but red onions or shallots can be used for a milder flavor.
Garlic Cloves: Garlic powder can be a quick substitute, but fresh is always best.
Frozen Mixed Vegetables: A convenient mix of carrots, peas, corn, and green beans. Fresh vegetables can be used, or swap in favorites like parsnip, turnip, or mushrooms.
All-Purpose Flour
Beef Broth: Beef stock or demi-glace can be used for a deeper flavor, or vegetable broth for a lighter touch.
Whole Milk or Heavy Cream: Adds creaminess to the filling.
Pie Crust: Store-bought or homemade works.
Seasonings and Spices: This includes Worcestershire sauce, salt, and pepper. Adjust according to personal preference.
How to Make Steak Pot Pie
Start by preheating your oven to 375°F. In a skillet over medium-high heat, add vegetable oil. Brown sirloin steak pieces on all sides, then remove to a plate.
In the same skillet, sauté onion until translucent. Add garlic and cook briefly.
Stir in frozen vegetables and cook lightly. Sprinkle over flour and coat. Gradually whisk in beef broth. Bring to a simmer as the sauce thickens.
Whisk in milk or cream and Worcestershire sauce. Season with salt and pepper. Simmer for 2-3 minutes more until creamy. Return steak to sauce mixture.
Roll out pie crust and place over filling in skillet. Cut slits on top for steam. Bake for 30-35 minutes, until the crust is golden brown and filling bubbly.
Enjoy warm slices of this hearty and satisfying pot pie.
Tips
Here are some tips about making the best steak pot pie:
- Searing the Steak: Always make sure the skillet or Dutch oven is hot before adding the steak. This will make sure you get a good sear, locking in the flavors.
- Roux Consistency: When adding flour to make the roux, stir continuously to avoid lumps. The mixture should be smooth before adding liquids.
- Gradual Liquid Addition: Add the beef broth slowly, stirring constantly, to get a smooth and lump-free sauce.
- Pie Crust: If using store-bought pie crust, let it come to room temperature before rolling out. This helps prevents cracks and makes it easier to handle.
- Venting the Pie: Always cut a few slits in the pie crust before baking. This allows steam to escape and prevents the crust from getting soggy.
- Allow to Rest: Allow the pot pie to rest for a few minutes after removing from the oven. This helps the filling set and makes serving easier.
- Customization: Feel free to customize the filling by adding or substituting ingredients. Mushrooms, potatoes, or even lentils can be great additions.
Leftovers
If you end up with any leftovers, just cover with plastic wrap or transfer to an air tight container and store in the fridge. It should stay good for up to 5 days.
To reheat, transfer to an oven-safe container and heat in the oven at 350°F for 15-20 minutes or until heated through.
What to serve it with
- Green Salad: A light and refreshing salad with mixed greens, cherry tomatoes, cucumber slices, and a vinaigrette dressing.
- Roasted Vegetables: Seasonal vegetables like Brussels sprouts, asparagus, or broccoli, roasted with olive oil, garlic, and herbs pairs wonderfully.
- Mashed Potatoes: Creamy garlic, mashed potatoes.
- Crispy Bread or Rolls: Freshly baked bread or rolls can be great for soaking up any extra gravy.
- Coleslaw: A tangy and crunchy coleslaw, made with cabbage, carrots, and a creamy dressing.
- Roasted Beet Salad: Mixed with goat cheese, walnuts, and a balsamic reduction.
- Grilled Corn on the Cob: Brushed with butter and sprinkled with a touch of salt and pepper.
- Homemade Apple Sauce: A slightly sweet side that can complement the savory flavors of the pot pie.
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Steak Pot Pie
Ingredients
- 1 pound sirloin steak cut into bite-sized pieces
- 2 Tablespoons vegetable oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 cups frozen mixed vegetables carrots, peas, corn, green beans
- ¼ cup all-purpose flour
- 2 cups beef broth
- ½ cup whole milk or heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the bite-sized sirloin steak pieces and cook until they are browned on all sides. Remove the steak from the skillet and set it aside.
- In the same skillet, add diced onions and minced garlic. Sauté them until the onions become translucent and fragrant.
- Stir in the frozen mixed vegetables and cook them for a few minutes until they are slightly softened.
- Sprinkle the all-purpose flour over the vegetable mixture and stir to coat everything evenly.
- Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for a couple of minutes.
- Stir in the milk or heavy cream and Worcestershire sauce. Season with salt and pepper to taste. Simmer for another 2-3 minutes until the sauce thickens and becomes creamy.
- Return the cooked sirloin steak to the skillet and mix it well with the sauce and vegetables.
- Roll out the pie crust and place it over the filling in the skillet. Cut a few small slits on the top crust to allow steam to escape during baking.
- Bake the steak pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool for a few minutes before serving.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
