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Beef and Mushroom Pot Pie
Created by: Howcan Team
Ingredients
- 1 1/2 pounds beef stew meat, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 cup frozen peas
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the beef stew meat, flour, salt, and black pepper, tossing to coat the meat evenly.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Return the browned beef to the skillet. Add the beef broth, Worcestershire sauce, and dried thyme. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in the frozen peas and remove from heat.
- Transfer the beef and mushroom mixture to a 9-inch pie dish or individual ramekins.
- Roll out the puff pastry sheet to fit over the pie dish or ramekins. Place the pastry over the filling and crimp the edges to seal. Brush the pastry with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to cool for a few minutes before serving.
Beef and Mushroom Pot Pie is a classic comfort food dish that has been enjoyed for generations. This savory pie has its roots in British cuisine, where it was traditionally made with beef, mushrooms, and a rich, flavorful gravy, all encased in a flaky pastry crust. Over time, the dish has evolved and become popular in many regions around the world, including the United States, where it is often enjoyed during the colder months. Chefs and home cooks alike have put their own spin on this timeless recipe, adding their favorite herbs, spices, and even vegetables to create unique variations. In recent years, restaurants in the Pacific Northwest have gained a reputation for serving exceptional Beef and Mushroom Pot Pies, often using locally sourced ingredients to enhance the dish's flavor. The key to a delicious Beef and Mushroom Pot Pie lies in the quality of the ingredients. Tender, well-marbled beef, earthy mushrooms, and a rich, savory gravy are essential components that should not be overlooked. Additionally, achieving the perfect balance of seasoning and ensuring a flaky, golden-brown crust are crucial for a memorable dining experience. While the traditional method of baking the pot pie in the oven remains popular, some chefs have experimented with alternative cooking techniques, such as preparing individual pot pies in cast-iron skillets or even incorporating unique pastry toppings, like puff pastry or biscuit dough. For those seeking the best version of this dish, renowned restaurants in cities like Seattle and Portland are known for serving exceptional Beef and Mushroom Pot Pies that showcase the region's culinary expertise. Whether enjoyed at a cozy eatery or prepared at home with a personal touch, Beef and Mushroom Pot Pie continues to hold a special place in the hearts of food enthusiasts worldwide.
90 min
6
450 calories
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