Warm, comforting, filling and flavorful? Yum.

Exactly what this pot pie delivers. And, aside from the crust – fairly healthy – no butter, heavy cream or extra fat. Win win. This is perfect to assemble from leftovers (just skip the searing step) or make from scratch. Either way works and creates a delicious dinner that even picky non-mushroom eaters will like. No guarantee they won’t complain or pick out the ‘shrooms, but hey no one is perfect.

Recipe

1lb beef – stew pieces or beef tips are best, otherwise you can dice up a ribeye, filet, t-bone or another cut
1 pint mushrooms – sliced
1 onion – diced
4 cloves garlic – minced
2 TBS flour
1 bottle beer – use a lager or darker for the best flavor
1 – 2 cups broth – chicken, beef or vegetable
1 turnip – diced
1-2 potatoes – cooked and diced (optional)
4 TBS Tarragon, Rosemary or Sage
5 Sheets Phyllo dough or 1 sheet of puff pastry – thawed

Preheat oven to 350.

Season the beef with salt and pepper.

In a large skillet (make sure it’s oven safe, otherwise you will need to transfer your mixture before popping in the oven), pour some grapeseed oil (or another high smoke point oil) into the pan and heat until shimmering. Drop in the steak, and sear until nicely browned on all sides. This may have to been done in batches so the pan isn’t overcrowded.

Remove steak to a plate, and add the mushrooms and onion to the pan. Cook until the shrooms are softened and the onions translucent. This will take about 10 minutes or so. Then add the garlic. Stir until fragrant and golden – about 2 minutes. 

Sprinkle the flour across the veggies, and cook for 2-3 minutes. Deglaze the pan with the beer by slowly pouring it into the pan. Stir ingredients until nicely incorporated. Add the chicken broth and bring to a boil. Reduce heat to low, and return the steak to the pan along with the potatoes. Cook until liquid is reduced by half and sauce coats the back of a spoon.

If using phyllo dough, gently brush each sheet with melted butter. Layer across the top of the skillet. If using puff pastry, roll out to the shape/size of the pan and cover the top.

Bake for 35 minutes or until top is golden and bubbly.

Let sit for 5 minutes before serving.

Bon Appetit!