Prep 45 mins
Cook 20 mins
This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.
- 3 tablespoons vegetable oil (more as needed)
- 1 lb sirloin steak (cubed)
- 1 -2 teaspoon fresh ground black pepper
- 7 large fresh button mushrooms, sliced (or use as much as desired)
- 1 large onion, chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 teaspoon dried thyme (can use a pinch more)
- 1 (1 ounce) packagedry mushroom gravy mix
- 1 cup water
- 2 -4 teaspoons Worcestershire sauce
- 1 sheet frozen puff pastry (thawed according to package directions)
- 1 egg
- 1 tablespoon cold water
- Heat oil in a large skillet over medium-high heat.
- Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
- Add in mushrooms and cook until browned.
- Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
- Return the beef to the skillet.
- Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
- Season with salt and black pepper to taste.
- Set oven to 400 degrees F.
- Transfer the beef mixture to a greased casserole dish.
- Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
- In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
- Bake for 20 minutes or until the pastry is fuffed and golden brown.
I initially gave this a four star because it came out a bit soupy. I've since had an "ah, ha" moment. Next time I make it I may double the gravy and put the mixture over mashed potatoes (omitting the puff pastry, of course). I will give this a five star in anticipation of it being fabulous over potatoes, since we love the flavor.
wonderful pies, i used bison and made it as two deep dish tarts. (scaled down of course :D) I hadn't been feeling well and it was really easy to put together as well as comforting