This post is written by contributing writer, Sarah.
Let’s face it. Every now and then you just have to have to eat something that tickles your comfort food funny bone. For me this is a dish that was introduced to me from my Scottish hubby – Steak and Mushroom Pie with fingerling potatoes and roasted root veggies. It’s not exactly quick and simple or the most healthy dish you could place in front of your family, but it is delicious and oh so comforting!
You Will Need:
- 1 lb. of stew meat or sirloin tips
- 1 small to medium onion
- 2 cloves of garlic
- 8 oz of mushrooms
- 1 1/2 cups of liquid (I like one cup red wine 1/2 cup water. If you don’t like wine use 1 1/2 cups of beef broth)
- fresh or dried thyme (about a tsp.)
- 1 brown gravy mix
- 1 mushroom gravy mix
- Worcestershire sauce
- salt and pepper
- frozen puff pastry, pre-thawed
- whole carrots
- whole parsnips
- oil (I use olive)
- salt and pepper
- fingerling or baby potatoes with skin on
- garlic clove
- fresh rosemary
- salt and pepper
To speed the steak pie process, I place my meat in my crock pot on low at least 3 hours before I am ready to cook (If you need more than 3 hours, it should be fine on low). Add a splash of water to keep it moist, along with some thyme, salt, pepper and a little Worcestershire sauce.
Preheat oven to 425 degrees. Have 9×9 casserole dish ready (if not a non-stick pan spray it just in case ).
1. Bring a medium saucepan of water to boil (I cheat and use my electric kettle then pour the water in my pan), so you can par-boil your carrots and parsnips before putting them in the oven (this makes them soft on the inside and nicely roasted on the outside).
2. Peel and cut carrots and parsnips to 4-5 inch pieces about 1 inch thick. Place into the boiling water and boil for about 10 minutes or until your chopping knife pierces the veggies without effort. Once they are ready, scoop the veggies out of the water with a slotted spoon and place in a single layer on a pan. Drizzle with oil, lightly sprinkle with salt and pepper and place them in the oven. (Save your pan of water for the potatoes.)
3. While the veggies were boiling, you needed to chop your onion and garlic and clean and halve or quarter your mushrooms.
4. Heat about a tbsp of oil in a deep saucepan and saute your onions and garlic until soft.
5. Add your meat (along with the juices from the crock pot) to your onions and garlic.
6. Add your liquid (wine and water or beef broth) along with your mushrooms.
7. Add your gravy mixes and simmer until thick. Add your thyme, salt and pepper and Worcestershire sauce to your taste preference. I usually add about 5 shakes of Worcestershire sauce, stir and taste, then add more if I want.
8. Once you have the taste you want, add your skillet mixture to your 9×9 casserole dish and place your puff pastry on top. Put your pie in the oven. Flip your carrots and parsnips and put them back into the oven with your steak pie.
9. Bring your pan of water back to a boil and add your potatoes. You’ll probably need to boil for about 15-20 minutes. Chop and cut up your rosemary and garlic while your potatoes are boiling. Keep your eye on your carrots and parsnips. If they look like they are burning, cover them with aluminum foil.
10. Once your potatoes are soft, drain your water, drizzle with oil, and toss with rosemary and garlic.
When your potatoes are done, your steak pie should also be done. The puff pastry will be flakey and golden brown.
Allow your steak pie to sit and cool slightly while you dish up your potatoes, carrots and parsnips. When you dish-up your steak pie make sure you get plenty of gravy for your potatoes and veggies. Enjoy!