Steak & mushroom pot pie recipe by lisa evanoff: 0 comments 0 likes i like it ingredients for steak & mushroom pot pie 3 cups red potatoes, cut into 3/4 to 1 inch chunks (i used small new potatoes from my garden) 1 1/2 pounds sirloin steak 2 tablespoons

1. Steak & Mushroom Pot Pie

2. Recipe by Lisa Evanoff: 0 comments 0 likes I like it
Ingredients for Steak & Mushroom Pot Pie

3. 3 cups red potatoes, cut into 3/4 to 1 inch chunks (I used small new potatoes from my garden)
1 1/2 pounds sirloin steak
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons Mrs. Dash Seasoning Blend (or other steak seasoning blend)
1 tablespoon butter
1 medium onion, diced
1 garlic clove, minced
8 oz white mushrooms, sliced
1.5 oz More Than Gourmet Demi-Glace Gold (Classic French Demi-Glace)
1/4 cup water
1 cup half and half
2 tablespoons A1 Steak Sauce
1/4 cup fresh parsley, divided
1 sheet frozen puff pastry, thawed

4. Level → Medium

5. 1 Preheat oven to 400 degrees.

6. 2 Place potatoes in a large sauce pan and cover with cold water. Place over high heat and bring to a boil. Lower heat slightly and continue to cook until potatoes are fork tender. Drain and set aside.

7. 3 Meanwhile, in a medium to large skillet, melt butter. Add onions and garlic, cook, stirring often. When onions start to soften add mushrooms and continue to cook just until mushrooms have softened. Remove from heat and set aside.

8. 4 Season steaks on both sides with olive oil, salt and Mrs. Dash. Sear in a hot skillet for about 3 to 4 minutes on each side. Steaks will be rare, but they will continue to cook in the oven. You are searing the steaks to develop the crust and flavor in the steaks. Remove steaks and set aside to rest for at least 5 minutes.

9. 5 Stir Demi-Glace into the skillet that you seared the steaks in. Add 1/4 cup water, cook over medium heat, stirring until demi-glace is dissolved. Add half and half and steak sauce, continue to cook, stirring until sauce just starts to bubble. Remove from heat. Stir in 2 tablespoons of fresh parsley, onion, garlic and mushroom mixture. Set aside.

10. 6 Cut steaks into 1 inch chunks, reserve any juices from the steaks and pour into sauce mixture. Add steak, juices, and potatoes into sauce stirring until well combined. Pour into a large casserole dish, I used my oval corningware dish.

11. 7 Unfold puff pastry onto a lightly floured surface and roll out slightly to fit your casserole dish. Gently lay over filling, tucking the sides under. Using a sharp knife, make a few slits in the top to allow steam to escape.

12. 8 Bake for 45 to 50 minutes or until puff pastry is puffed up, browned and filling starts to bubble.

13. 9 Allow to cool for 5 minutes before serving. Garnish with fresh parsley.