Steak & Mushroom Puff Pastry Pie

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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) package  dry  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

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
3. Add in mushrooms and cook until browned.
4. Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
5. Return the beef to the skillet.
6. 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.
7. Season with salt and black pepper to taste.
8. Set oven to 400 degrees F.
9. Transfer the beef mixture to a greased casserole dish.
10. Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
11. In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
12. Bake for 20 minutes or until the pastry is fuffed and golden brown.