Steak and Mushroom Pot Pies
Indulge in the comforting elegance of Steak and Mushroom Pot Pies, a hearty dish that combines tender bites of seared beef sirloin with earthy cremini mushrooms in a rich, creamy thyme-infused sauce. Encased in golden, flaky puff pastry, these individual pot pies are perfect for cozy dinners or special occasions. With a blend of savory beef stock, caramelized onions, and a touch of heavy cream, every spoonful is a warm and satisfying experience. Easy to prepare yet beautifully impressive, these savory pies offer a luxurious homemade feel with minimal effort, making them a must-try recipe for any comfort food enthusiast. Ideal for a crowd or an indulgent treat for yourself, they pair perfectly with a fresh green salad or roasted vegetables.
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Recipe Information
Ingredients
- 500 grams beef sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 250 grams cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 300 milliliters beef stock
- 150 milliliters heavy cream
- 1 teaspoon fresh thyme
- 2 frozen puff pastry sheets, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
Cut the beef sirloin steak into small, bite-sized cubes and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the sliced cremini mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for another 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef stock while stirring to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened.
Add the heavy cream and fresh thyme, stirring well. Return the seared beef to the skillet and simmer on low heat for 5 minutes. Adjust seasoning with additional salt and pepper, if needed. Remove from heat and let cool slightly.
Cut the thawed puff pastry sheets into circles slightly larger than your oven-safe ramekins or individual pie dishes.
Divide the beef and mushroom filling evenly among 4 ramekins. Place the puff pastry circles over the top of each ramekin, pressing the edges to seal. Trim any excess pastry if needed.
Brush the tops of the pastry with the beaten egg to create a golden crust during baking.
Using a sharp knife, cut a small slit in the center of each pastry to allow steam to escape while baking.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 207 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
