Beef Potpie Wedges Recipe

Name: Beef Potpie Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 23 lb skirt steaks or 23 lb flat-iron steak, thinly sliced on an angle and cut into pieces; 2 tablespoons butter; 8 white mushroom caps, sliced; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon flour; ½ cup beef stock; ½ cup frozen peas; 2 tablespoons Worcestershire sauce; salt; pepper; 1 package prepared pie crust, 2 pieces; 1 egg, lightly beaten

Servings: persons

2 tablespoons extra virgin olive oil
23 lb skirt steaks or 23 lb flat-iron steak, thinly sliced on an angle and cut into pieces
2 tablespoons butter
8 white mushroom caps, sliced
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon flour
½ cup beef stock
½ cup frozen peas
2 tablespoons Worcestershire sauce
salt
pepper
1 package prepared pie crust, 2 pieces
1 egg, lightly beaten

1
Preheat the oven to 425.
2
In a medium skillet, heat the oil over medium-high heat.
3
Add the steak and cook until browned, 5 minutes.
4
Transfer to a plate.
5
Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes.
6
Add the onion and garlic and cook until softened, about 5 minutes.
7
Sprinkle in the flour and cook, stirring, for one minute.
8
Stir in the beef stock, peas, and Worcestershire sauce.
9
Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes.
10
Season with salt and pepper; remove from the heat.
11
Unroll the piecrusts and halve them.
12
Divide the cooled meat among 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border.
13
Brush the edges of each piecrust piece with some of the egg.
14
Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork.
15
Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet.
16
Bake until golden-brown, about 10 minutes.

7353

kcal

Calories

485

Fat

Carbs

691

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 23 lb skirt steaks or 23 lb flat-iron steak, thinly sliced on an angle and cut into pieces, 2 tablespoons butter, 8 white mushroom caps, sliced, and more.

Yes, Beef Potpie Wedges falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Potpie Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions