Steak And Mushroom Pot Pies Recipe

Name: Steak And Mushroom Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 2 tablespoons olive oil; 1 lb filet of beef, cut into 1/2-inch cubes; 3/4 lb mixed mushrooms, sliced; 1 large onion, cut into 1/2-inch dice; 1 tablespoon chopped fresh rosemary; 1 tablespoon tomato paste; 2 garlic cloves, finely chopped; 2 tablespoons flour; 1 1/2 cups reduced-sodium beef stock or 1 1/2 cups beef broth; 1 cup frozen peas and carrot; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1 large egg; 1 tablespoon water

Servings: persons

1 sheet frozen puff pastry, thawed
2 tablespoons olive oil
1 lb filet of beef, cut into 1/2-inch cubes
3/4 lb mixed mushrooms, sliced
1 large onion, cut into 1/2-inch dice
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
2 garlic cloves, finely chopped
2 tablespoons flour
1 1/2 cups reduced-sodium beef stock or 1 1/2 cups beef broth
1 cup frozen peas and carrot
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 large egg
1 tablespoon water

1
Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
2
Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
3
Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
4
Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

552

kcal

Calories

Fat

Carbs

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

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 15 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 2 tablespoons olive oil, 1 lb filet of beef, cut into 1/2-inch cubes, 3/4 lb mixed mushrooms, sliced, and more.

Yes, Steak And Mushroom Pot Pies 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!

Steak And Mushroom Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions